Carpaccio of cepes, raw foie gras and hazelnut bruschetta style

Difficulty :
Preparation :
20 minutes
Baking :
Type of recipe :

INGREDIENTS for 8 people:

8 large slices of leavened bread
1 whole duck foie gras of 400 gr
8 ceps fresh 12/15 cm
100 gr of sliced ​​Pecorino
5 cl of olive oil
1 lemon juice
Cream of balsamic vinegar
2 tablespoons roasted and crushed hazelnuts
2 tablespoons chopped chives


Toast slices of bread

Cut with the mandolin of foie gras, so as to have slats the finest possible

Arrange them gently on a tray without stacking them. Book fresh

Pare and clean ceps, slicing thicker, with mandolin

Make salad dressing with salt, pepper, lemon juice and oil

Store, successively, on slices of bread, slices of cepes and foie gras

Brush with vinaigrette brush, season with salt and pepper

Sprinkle with slices of Pecorino, chives and hazelnuts

Pour a few drops of vinegar cream

To serve

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Enjoy your meal