Pork Pâté, Fresh Blackberries, Blackberry Jam, Fleur De Sel
Toasted Pain Rustique Brushed with Olive Oil
The idea for this jaunty little appetizer came from a sublime dish my brother ordered at Bradley Ogden in Caesar’s Palace. It was a seared foie gras with fresh strawberry, strawberry jam, spice cake, and licorice gastrique. The snappy combination of liver and fresh berries with matching jam was simultaneously chic and rustic. The first incarnation appeared on my Thanksgiving hors d’oeuvre table. Truffle Mousse Pâté with Fresh Raspberry, Raspberry Jam & Fleur de Sel was such a hit it keeps reappearing at my parties in a slightly altered form. Most recently, with pork and blackberries.
- pain rustique
Choose a pâté:
- pâté de campagne
- truffle mousse pâté
- mousse canard au cognac
- wild mushroom pâté (vegetarian)
- chicken liver
Choose a ripe berry or fruit:
The presentation is simple yet bold. And with a myriad of combinations of breads, pâtés, and fresh fruit – it’s reinvented every time – to rave reviews. Brush thin slices of bread with olive oil then toast until golden. Let bread come to room temperature. Spread a layer of pâté over the bread, top with a small dollop of a jam that corresponds with the fruit, place a berry or fruit atop the jam. Finish by sprinkling a few grains of fleur de sel on the pâté. Voilà!
8 thoughts on “Pâté & Blackberry Canapés”
I never would have thought. I never would have guessed. But I definitely will partake.
I’m not a big pate person, but I think I might like these!
Often times it’s simplicity which satisifes! Yum!
Oh wow these are just gorgeous. Love the idea of pairing pate with blackberries!
These look stunning! The sweetness of the blackberries must be a wonderful contrast to the rich pate 🙂
This really is my kind of small bite. I absolutely love this! So beautiful, colorful and full of flavor.
My goodness Lori! You’ve outdone yourself! Fruit and foie gras is just magnificent!
Great idea and so pretty, too.. :=)