For a party aperitif, the famous culinary blogger Elisabeth Scotto brings us two recipes for canapé toasts.
A touch of Provence for these sweet and sour recipes for your end of the year parties!
Temps de préparation :
10 min
Temps de cuisson :
3 min
Quantité :
15 personnes
Ingrédients
- 1 jar calisson cream
- Country-style bread
- Apricots (2 small apricots for each toast)
- Brown sugar
- Olive oil
- Foie gras
- Salt/ pepper
Ce qu’il vous faut
Réalisation
Canape 1
On lightly toasted thick slices of bread, still hot, spread a thin layer of calisson cream.
Place the half apricots on top, lightly fried in olive oil with a few pinches of brown sugar.
Eat while still hot!
Canape 2
On still hot, thick lightly toasted slices of bread, spread a thin layer of calisson cream.
Place shavings of semi-cooked foie gras on top and sprinkle with fleur de sel salt and ground pepper from your pepper mill.
Eat straight away!