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Place the foie gras can in the refrigerator for a few hours and take it out 15mn before the meal. Deep a sharp knife in hot water, wipe it and then cut the foie gras into 7 to 10mm (0.3 inch) slices.
Mash and blend the dried fruits in a bowl. Add some apricot jam to make a homogeneous jelly.
Slice and lightly toast the walnut bread. Spread each slice with a bit of this dried fruit jelly. Then, place the foie gras slices on the bread.
Do not hesitate to add entire dried fruits to the plates as a decoration.
This dish is ideal to serve at the beginning of the meal with a very sweet white wine or liqueur.
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