Foie Gras and Apricot Hors D’oeuvres
Foie Gras and Apricot Hors D’oeuvres
Instructions
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1
On a baking sheet in the oven or in the toaster, toast the slices of bread. Let cool.
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2
Top each toasted slices of bread with a slice of foie gras.
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3
Add 2.5 ml (½ teaspoon) of apricot jam on each crouton, the equivalent of one small spoonful per hors d’oeuvres. Garnish with chervil. Season with salt.
Foie Gras and Apricot Hors D’oeuvres
