Toast Foie Gras & Ruby
Indulgent, striking, and delightfully modern, these Foie Gras & Ruby Toasts blend classical luxury with contemporary flavor pairing. Rich, buttery foie gras finds its ideal match in the naturally berry-forward, tart profile of Callebaut Ruby Chocolate (RB2), offering a fresh, vibrant contrast to the richness of the duck liver. Set atop crisp toasted rounds and layered with deeply sweet fig jam and a sharp port wine jelly, these bite-sized appetizers deliver a complex, multi-textured experience in every single bite. Designed to yield 50 elegant 40-gram canapés, this streamlined recipe brings a high-end gourmet edge to luxury event menus, cocktail receptions, and holiday platters.
- Level:
-
Easy
- Makes:
-
50 toasts (40 g per pc.)
Toast
Ingredients: Toast
-
400 gBread toast
Preparation: Toast
Cut out round shapes of 4 cm diameter. Toast in hot pan.
Ingredients: Toast
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500 gFoie gras
Preparation: Toast
Cut out round shapes of 3 cm diameter. Leave to rest in
fridge at 4°C.
Ingredients: Toast
Preparation: Toast
Crystallise. Layer at 2 mm thick. Cut out round shapes
of 4 cm diameter. Leave to set in fridge at 12°C.
Once chocolate is set, reserve discs at room temperature.
Port Wine Jelly
Ingredients: Port Wine Jelly
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6 gGelatin leaves
Preparation: Port Wine Jelly
Soften in cold water.
Ingredients: Port Wine Jelly
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230 gPort wine
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1 gSalt
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2 gPepper
Preparation: Port Wine Jelly
Add. Pour jelly in jars to cover foie gras toast. Refrigerate.
Pour onto plate with 4 edges. Refrigerate at 4°C.
Cut small squares after 2 hours.
Reserve in fridge at 4°C.
Fig Jam
Ingredients: Fig Jam
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215 gDried figs
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33 gCaster sugar
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4 gLemon juice
Preparation: Fig Jam
Bring to simmer in saucepan over medium-low heat while
stirring. Cover and simmer over low heat for 1 hour until thick.
Cool down in fridge at 4°C. Cover jam with foil.
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