Bruschetta with foie gras, anchovies from the Cantabrian Sea, apples and Monte Accas cheese mousse


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Foie gras

In a small saucepan, bring the milk and the cream to a boil and then add the cheese and continue to heat until it has melted. Mix well and then into a siphon, charge with 2 gases and keep warm
  • 60g of milk
  • 120g of cream
  • 120g of goat's cheese, chef uses Monte Accas
Preheat the oven to 120°C/gas mark 1/2
Thinly slice the bread and cut into 12 7cmx5cm pieces. Bake in the oven for 15 minutes or until dried
  • 8 slices of crusty bread
Heat a frying pan over a high heat and sear the foie gras escalopes on one side until caramelized. Turn over and fry for one minute then remove from the pan and leave to rest for a few minutes
Peel the apple and dice into small cubes
Layer the anchovies over the 2 of the bread crisps and the foie gras over the last piece and stack on the plate. Siphon the goats cheese foam to one side and top with apple dice
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