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Foie Gras & Porcini on Brioche

 Ingredients (Serves: 36 pieces)

18 White Toque Foie Gras Slices
2.2 lb White Toque Sliced Porcini
White Toque Brioche
Sel de Guerande
Shallots 
Salt and Pepper

 

 

Method

 
  1. Sauté the porcini with shallots in olive oil.
  2. Cut the brioche in triangles and toast them.
  3. Top each baguette slice with the ratatouille.
  4. On top of the ratatouille add 2 slices of goat cheese.
  5. Bake at 375°F for a few minutes till the goat cheese is soft.
  6. Decorate with a slice of roasted tomato and thyme flower.
  7. Finish with a few drops of olive oil.
   
 
 

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