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Bruschetta with foie gras, anchovies from the Cantabrian Sea, apples and Monte Accas cheese mousse
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Bruschetta is loved the world over and Giancarlo Perbellini’s recipe is far from the common tomato and basil variety. Using decadent foie gras, its richness is cut by the saltiness of the anchovies and softened by the goats cheese foam.
First published in 2015
Ingredients
Metric
Imperial
Foie gras
- 4 foie gras escalopes
- 60g of milk
- 120g of cream
- 120g of goat's cheese, preferably Monte Accas
- 8 slices of crusty bread
- 1 Granny Smith apple
- 8 anchovies, preferably Cantabrian
SAVE RECIPE
Equipment
- Siphon bottle or cream whipper
- N2O cartridge 2
Method
1
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
2
Preheat the oven to 120°C/gas mark 1/2
3
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
4
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
5
Peel the apple and dice into small cubes
- 1 Granny Smith apple
6
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
- 8 anchovies, preferably Cantabrian
First published in 2015
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