Foie gras chutney figues (Printer-Friendly)
Luxurious blend of foie gras, fig chutney, and crunchy spiced bread create an elegant starter.
# List of Ingredients:
→ Foie gras
01 -
7 oz (200 g) semi-cooked foie gras
→ Chutney
02 -
6 tablespoons fig chutney (homemade or store-bought)
→ Bread and garnish
03 -
6 thin slices gingerbread
04 -
1 tablespoon unsalted butter
05 -
Fleur de sel, to taste
06 -
Freshly ground black pepper, to taste
07 -
Chopped walnuts or hazelnut pieces (optional)
# Preparation Steps:
01 -
Cut gingerbread slices into small pieces or crumble them. Lightly toast in a skillet with butter until crisp.
02 -
Slice foie gras into small cubes or thin strips for layering.
03 -
In each serving glass, place a spoonful of fig chutney as the first layer, then add the crispy gingerbread pieces followed by foie gras.
04 -
Sprinkle with fleur de sel and freshly ground black pepper. Top with walnut or hazelnut pieces if desired. Serve chilled.
# Additional Suggestions:
01 -
Serve these verrines chilled as an elegant starter or refined appetizer, pairing excellently with sweet white wine or champagne.