Foie Gras Canapés with Tomato Jam

Name: Foie Gras Canapés with Tomato Jam
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 Portionen
Ingredients: Fresh foie gras in scallops (frozen); Flake salt (Maldon type); Stale bread in thin slices; 2 cucharadas Tomato jam; Raspberries (optional); Mint for decoration

Appetizers

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Cook Time

30 min

Servings

Difficulty

Easy

Prep Time

20 Min

Description

These foie gras canapés with tomato jam are an exquisite and easy-to-prepare bite, perfect for any celebration! The combination of foie gras, tomato jam, and flaked salt is simply delicious. I usually use frozen foie gras because it is very practical and comes already cleaned. The tomato jam gives it a sweet and acidic touch that contrasts very well with the richness of the foie. They are prepared in the blink of an eye, and they always succeed among my guests. Go ahead and try them, you won't regret it! You can add some raspberries to decorate and give it a touch of color.

Ingredients (6 ingredients)

Fresh foie gras in scallops (frozen)
Flake salt (Maldon type)
Stale bread in thin slices
2 cucharadas Tomato jam
Raspberries (optional)
Mint for decoration

Preparation (4 steps)

Toast the bread

Cut the bread into thin slices on the bias. Place the slices on a tray and toast in the preheated oven at 200°C for a few minutes until they are golden and crispy. If you prefer to use the Thermomix, you can toast the bread in a non-stick pan.

Prepare the tomato jam

Thermomix® Setting

5 sec/Speed 3

Place the tomato jam in the Thermomix bowl and program 5 seconds/Speed 3 so that it is more fluid. Set aside.

Cook the foie gras

Heat a griddle over very high heat. Cook the frozen (or fresh) foie gras scallops for 2 minutes on each side. Then, transfer the scallops to a baking tray and bake at 200°C for 2 more minutes, depending on the thickness. Remove and place on absorbent paper to remove excess fat.

Assemble the canapés

Spread each slice of toasted bread with a spoonful of tomato jam. Place a foie gras scallop on the bread and sprinkle with salt flakes. Garnish with raspberries and mint sprigs, if desired.