On the BBQ: Gingerbread toast with veal paté, foie gras and preserved chicory

4
0 - 30 minutes
veal paté
*
barbecuing
BBQ tapas

Preparation

Thinly slice the chicory and sauté it in a little butter. Deglaze with apple cider vinegar, sprinkle with sugar and let it caramelise.

Slice the foie gras and veal pâté. Grill the gingerbread, cut it into triangles and top with the veal pâté or (quickly grilled) foie gras.

Serve with preserved chicory and garnish with chives or chervil.

Ingredients:

  • 1 head chicory
  • splash of apple cider vinegar
  • 1 tbsp icing sugar
  • 4 slices of gingerbread
  • 50 g veal paté
  • 50 g (fresh) foie gras
  • chopped chives or chervil sprigs

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