Bruschetta with Foie Gras and candied tomatoes

Preparation time

Picto horloge10 min Picto four5 min


Cut your country-style baguettes lengthwise into thin slices. Brush with a bit of fat from the Foie Gras and sprinkle with the spice of your choice. Then toast in a skillet.

Cut up the pieces of tomato confit so you can spread them out across the toasted bruschetta.

Then place a thin slice of dried duck breast and a few more tomato confit pieces on top, followed by a generous slice of whole Foie Gras. Finish with the seasoning, a bit of ground pepper and a pinch of Espelette pepper.

A small leaf of rocket can be used to decorate the bruschettas.

You’re in for a treat!

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