Foie gras and cheese canapés

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Foie gras and cheese canapés
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Foie gras and cheese canapés

Recipe by Bernie Torras
0.0 from 0 votes
Course: AperitifCuisine: FusionDifficulty: Media
Rations

4

rations
Preparation time

15

minutes
Cooking time

0

minutes
Calories

621,5

kcal/ration
Resting time

10

minutes
Cooling time

120

minutes
Total time

2

hours 

25

minutes

Let yourself be swept away by the magic of preparing exquisite Canapés with Foie-Gras and Cheese, a simple recipe but brimming with flavor. With just a few quality ingredients and uncomplicated preparation, these delicacies will transport you to a magical moment of gastronomic enjoyment. Gently blend the foie gras with goat cheese, a touch of butter, dry sherry and chopped parsley to create a sublime cream that will contrast perfectly with the crusty toasted bread.

The secret lies in allowing the mixture to rest in the refrigerator, which intensifies its aroma and flavor. When serving, the toasted hazelnut crown adds the final touch of texture and flavor. A perfect idea to surprise your guests or enjoy a luxury appetizer at home.

While you get involved in this culinary experience, let the music of our playlist flow, turning the moment of cooking into an even more special and complete experience.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 200 g foie gras

  • 80 gr creamy goat cheese

  • 25 gr butter

  • 30 ml glass of dry sherry

  • 1 c.c. chopped parsley

  • 60 gr Toasted hazelnuts to taste

  • 5 slices Sliced bread (toasted and cut into 4 pieces or triangles)

  • Salt to taste

  • Ground black pepper to taste

Pasos

  • Place the foie gras, cheese, butter, dry sherry, dry sherry, finely chopped parsley (ciselé), together with a pinch of salt and pepper to taste, in a blender. Mix at medium-high speed until a homogeneous and smooth dough is obtained.
  • Transfer the mixture to a terrine or a suitable container and cover with plastic wrap. Refrigerate for approximately 2 hours to allow the mixture to solidify slightly and reach the desired consistency.
  • While the mixture is cooling, prepare the sliced bread by cutting it into triangles (or squares) of the desired size. Toast the bread portions until crispy and golden brown. This step can be done in a toaster or in a preheated oven at 180°C for 5-10 minutes, making sure they do not burn. Plan B is to use 20 slices of toasted bread that you can buy ready-made (as I did).
  • Once the foie gras mixture has cooled, remove from the refrigerator. Allow 10 minutes for it to temper.
  • Use a spatula or knife to generously spread each piece of toast with the foie gras cream. Finally, garnish each canapé with coarsely chopped toasted hazelnuts (concassé) to add texture and flavor.
  • Serve immediately after preparation or keep in a cool place until serving time to preserve the desired texture of the bread and the freshness of the foie gras cream.

Notas

  • It is essential to choose a good quality foie gras. If it is within your means, opt for fresh foie gras instead of canned for a finer flavor and smoother texture.
  • It is important to remove the canapés from the refrigerator a few minutes before serving. Foie gras and cheese unfold their flavors best when they are not too cold.

Quizás lo necesites

Información nutricional (por ración)*

  • Serving Size: 32.5g
  • Total number of serves: 20
  • Calories: 621.5kcal
  • Fat: 44.33g
  • Saturated Fat: 15.63g
  • Trans Fat: 0.16g
  • Cholesterol: 105.38mg
  • Sodium: 765.3mg
  • Potassium: 314.8mg
  • Carbohydrates: 36.18g
  • Fiber: 4.75g
  • Sugar: 4.28g
  • Protein: 18.75g
  • Vitamin A: 2121IU
  • Vitamin C: 1.66mg
  • Calcium: 196.18mg
  • Iron: 3.76mg
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Key points of the recipe

  1. Homogeneous mixture: Be sure to beat all the ingredients well until you obtain a homogeneous cream before refrigerating; this will guarantee a smooth and uniform texture in your canapés.
  2. Adequate refrigeration: Leave the mixture in the refrigerator for at least two hours to allow it to settle well and acquire the desired consistency, which will make it easier to spread on the bread.
  3. Presentation and final detail: When serving, the touch of toasted hazelnuts not only adds a crunchy counterpoint, but also visual appeal, so don’t skimp on this detail when decorating your canapés.

Pairing with wine

For a recipe such as foie gras and goat cheese canapés, which stands out for its richness and depth of flavors, I would recommend pairing with a Sauternes wine. Sauternes, a sweet white wine from Bordeaux, France, is known for its ability to complement rich and opulent dishes, especially those that include foie gras. Its natural sweetness and balanced acidity can cut through the density of the foie gras and cheese, enhancing the flavors without overwhelming them. It is ideal for these foie gras and cheese canapés, offering a pairing that balances the richness of the dish with the sweetness and acidity of the wine, creating a harmonious and memorable dining experience.

Sauternes is produced mainly from Semillon, Sauvignon Blanc, and Muscadelle grapes affected by botrytis cinerea (noble rot), which gives it an exceptional complexity with notes of fruits such as apricot and peach, as well as a touch of honey and toasted nuances that would complement the flavor of foie gras, cheese and toasted hazelnuts in the canapés.

The body of the wine is important in this pairing; Sauternes being a full-bodied wine due to its concentration and sweetness, it can hold up well against the richness of the foie gras and cheese, creating a balance on the palate. It is essential to avoid pairing this dish with dry or excessively acidic wines, as they could compete with the rich, creamy flavors of the canapés, instead of complementing them.

Beer pairing

For foie gras and cheese canapés, it is recommended to choose a beer that can complement the richness of the foie gras without overwhelming the delicate flavors of the other ingredients. A good choice would be a Belgian Dubbel beer or a Saison.

Belgian Dubbels have a malty character that harmonizes with the richness of the foie gras, while offering fruity and spicy notes that can enhance the flavors of the cheese and sherry used in the recipe. Its moderate carbonation helps to cleanse the palate between mouthfuls, balancing the unctuousness of the foie gras. Avoid excessively bitter or acidic beers, as they may clash with the softness of the foie gras and the flavor of the cheese.

Saisons are quite versatile beers with high carbonation, spicy notes and a certain fruity profile that can effectively complement the ingredients of canapés. The effervescence cuts the fat, while the interplay of spice and fruit intertwines with the hazelnuts and hint of sherry. Avoid very robust beers or beers with high alcohol content that may overload the delicacy of these canapés.

It is important to select a beer that respects and enhances the flavors of the canapé rather than competing with them. As for what we should avoid, apart from excessively bitter or acidic beers, it would be wise to keep a distance from beers that are too smoky or have very dark flavor profiles (such as some Stouts or Porters), as they could overpower or disguise the more subtle flavor profiles of foie gras and cheese.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Nuts

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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