Looking for an impressive appetizer that’s easy to prepare for your next cocktail party? Wow your guests with these foie gras toasts.
Foie Gras Toasts
1 torchon of foie gras (available from speciality food stores such as Balducci’s or Dean and Deluca)
1 loaf white sandwich bread
1/2 stick butter, softened
1 jar of your favorite jam or jelly – (I recommed sour cherry jam as the tartness goes well with the richness of the foie gras.)
Start by cutting the crust off the bread then cutting the squares into triangles. Lightly coat with butter and then “toast” by cooking on a non-stick skillet over medium heat until lightly golden brown. Flip and repeat. Once all bread has been toasted, set it aside while cutting foie gras.
Remove foie gras from refrigerator and slice into thin rounds. (The colder the foie gras, the better it will be to handle.) Using a mini cookie cutter, carefully cut out the desired shape from the rounds. Prepare as many “slices” as you have triangles of bread. Set aside.
Spread the sour cherry jam on triangles of bread and top with cutout of foie gras. Serve immediately.
Figs are starting to appear at the farmer’s markets, and what better way to start the weekend than with an Easy App to go with a glass of wine!
(makes 12 rollups)
2 heads radicchio lettuce
6 figs (sliced in half)
1/4 lb blue cheese (I like blue d’ auvergne for its sweetness and creaminess)
a few tablespoons honey
Separate and wash leaves of radicchio. Leave to dry.
Arrange half of a fig on each leaf. Top with a slice of blue cheese and a drizzle of honey.
Sprinkle with sea salt and serve!
With Labor Day weekend almost behind us, and autumn quickly approaching, I couldn’t help, but take advantage of homegrown melons at the Dupont Farmer’s Market this weekend. I have such a love/hate relationship with their appearance at markets – they are so delicious, but are one of those sure signs that fall is on the way.
With honeydew, I love to simply half the melon and scoop it out for dessert, but it is easy to turn a melon and a few other ingredients into a quick and delicious dinner!
Here is one of my favorite end of summer dinners..
Honeydew wrapped in Prosciutto di Parma
1 honeydew melon (cantaloupe works too!)
1/4 lb Prosciutto de Parma
extra virgin olive oil
This is so simple! Just slice the melon thinly after removing the seeds then wrap with slices of prosciutto. Just before serving, drizzle with olive oil and sprinkle sea salt over the plate.