Chicken liver & pineau pâté
A rich, sweet pâté recipe using pineau - a sherry-like aperitif - great as a dinner party starter.
Tartines with blue cheese, fig & ham
- Preparation and cooking time
- Prep:
- Cook:
- Plus cooling
- Easy
- Serves 6
Skip to ingredients
Ingredients
- 1 small baguette, thinly sliced into 20 pieces
- 2 tbsp extra-virgin olive oil
- 100g roquefort
- 5 slices prosciutto, each torn into 4 pieces
- 5 figs, quartered
Method
- STEP 1
Heat oven to 200C/180C fan/gas 6. Brush the baguette slices with olive oil and season. Arrange on baking trays, then bake for 5 mins until crisp. Cool before spreading over some cheese and topping each tartine with a piece of ham and a fig quarter. Add a little ground black pepper, if you like.
- STEP 2
Serve with a couple of crusty baguettes and some nice French cheeses and meats, arranged on boards and platters with tapenade, cornichons and hard-boiled quails eggs. Add a bowl of salad and Kir Royale to drink (see recipes below).
