Foie gras, courgette and bitter orange toasts

Name: Foie gras, courgette and bitter orange toasts (Calabacín con foie gras)
Cuisine: Spanish
Ingredients: olive oil; 4 slices French bread, cut on the diagonal; 20 g (¾ oz) foie gras; 8 x 3 mm (⅛-inch) courgette slices; black pepper to taste; 1 tbsp best bitter orange marmalade

Calabacín con foie gras

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

This is an unusual combination of flavours, yet the end result is a wonderfully rich and luxurious tapa. Miguel uses foie mi-cuit, a superior version of foie gras with a more subtle flavour, but if you can’t get hold of it, use foie gras.

Ingredients

20 g (¾ oz) foie gras
8 x 3 mm (⅛-

Europe
Spain
La Rioja
Salamanca
Starter

Method

For each tapa, sandwich a quarter of the foie gras between 2 courgette slices. Brush with a little oil and grill for 3 minutes on each side.
Toast the bread, spread a little marmalade on each slice, and top with a courgette and foie gras sandwich. Dust with pepper and serve at once.