Recipes

Fois Gras Toasts with Serres Blueberry Sauce

Category:	Appetizers
Ingredients:	8 2-inch triangles of rye bread toasted 1/3-inch slice foie gras 1 T. unsalted butter 4 t. Serres blueberry sauce (available at Sonoma Market) 8 2-inch pieces of chive for garnish, or garlic chive blossoms Salt and fresh coarse ground pepper
Preparation - Directions:	Have the toasts ready. Melt the butter in a sauté pan and get the pan very hot. When the butter starts to turn brown, add the foie gras. Season with salt and pepper. Sear one minute, then flip and sear on the other side for two minutes. Remove from pan and cut into pieces to fit the toasts there will be leftover scraps. Assemble quickly and top with the blueberry sauce. Lay chives across decoratively and serve immediately.

Category:

Appetizers

Ingredients:

8 2-inch triangles of rye bread toasted
1/3-inch slice foie gras
1 T. unsalted butter
4 t. Serres blueberry sauce (available at Sonoma Market)
8 2-inch pieces of chive for garnish, or garlic chive blossoms
Salt and fresh coarse ground pepper

Preparation - Directions:

Have the toasts ready.
Melt the butter in a sauté pan and get the pan very hot. When the butter starts to turn brown, add the foie gras. Season with salt and pepper. Sear one minute, then flip and sear on the other side for two minutes.
Remove from pan and cut into pieces to fit the toasts there will be leftover scraps. Assemble quickly and top with the blueberry sauce. Lay chives across decoratively and serve immediately.