Chinese cabbage bruschetta with pate

1 serving

5 minutes

Peking cabbage bruschetta with pâté is an original variation of the classic French dish. Instead of traditional bread, crispy and fresh Peking cabbage is used, giving the appetizer lightness and airiness. The delicate liver pâté adds a rich, velvety flavor, while the spicy red onion brings brightness and expressiveness to the dish. The composition is completed with a fine sprinkle of grated Parmesan, adding an exquisite creamy note. This bruschetta is perfect for a light snack or an elegant appetizer with wine, surprising with its unconventional approach to traditional recipes. The pleasant combination of textures and flavors makes this recipe not only unusual but also incredibly tasty.

Energy value per serving

• Calories: 130.4
• Proteins: 7.7g
• Fats: 1g
• Carbohydrates: 20.9g

Ingredients

• Chinese cabbage: 1 pc
• Liver pate: to taste
• Red onion: 1 pc
• Grated Parmesan cheese: to taste

Cooking steps

1. Separate the leaves from the Chinese cabbage.

   Required ingredients:

   • Chinese cabbage: 1 piece

2. Generously spread them with pâté.

   Required ingredients:

   • Liver pate:  to taste

3. Cut the onion into rings.

   Required ingredients:

   • Red onion: 1 piece

4. Place the rings on top of the pâté.

   Required ingredients:

   • Red onion: 1 piece
   • Liver pate:  to taste

5. Sprinkle with grated cheese.

   Required ingredients:

   • Grated Parmesan cheese:  to taste