Foie Gras Mini Toast with Cranberry Chutney

8 slices brioche bread or sandwich bread

100 g of duck foie gras

100 g of cranberry chutney

50 g of cranberry jelly

Optional

a few leaves of parsley or chervil

To taste

salt

To taste

pepper

Round cookie cutters

Knife

Hotplate or toaster

1. 1

   Using the round cookie cutter, cut small circles in the slices of brioche or sandwich bread.

2. 2

   Lightly toast the round bread slices on a baking sheet in the oven (or in a toaster) for about 5 minutes, until golden brown.

3. 3

   Place a small layer of cranberry jelly on each circle of toast.

4. 4

   Cut slices of foie gras and arrange them delicately on the toast, on top of the cranberry jelly.

5. 5

   Spoon the cranberry chutney over the foie gras.

6. 6

   Add a leaf of parsley or chervil for the finishing touch.

7. 7

   Add a pinch of salt and pepper if necessary, and serve immediately.

8. 8

   Spread the slices of Parma ham, overlapping them slightly, then spread the mushroom duxelles on top. Place the beef in the center and roll up the ham to cover it completely.

9. 9

   Unroll the puff pastry on a flat surface. Place the rolled-up beef in the center and carefully close the pastry, pressing to seal the edges.

10. 10

    Brush the pastry with the beaten egg yolk using a kitchen brush. Make a few light incisions to decorate and allow steam to escape during baking.

11. 11

    Preheat oven to 200°C. Place the Beef Wellington on a baking tray lined with parchment paper and bake for around 25-30 minutes, until golden brown.

12. 12

    Remove from oven and let stand for 10-15 minutes before slicing and serving.

Nutritional Information

Calories 200 kcal

Fats 15 g

Proteins 4 g

Carbohydrates 12 g

Fiber 1 g

Minerals 30 mg

Winter

This recipe is in season!