Chinese cabbage bruschetta with pate and onions
1 serving
5 minutes
This author’s bruschetta is a bold take on the classic appetizer, combining the tenderness of napa cabbage, the richness of liver pâté, and the spiciness of red onion. Instead of traditional bread, a crispy leaf of cabbage is used, adding lightness and freshness to the dish. Butter makes the texture softer, while onion notes add a subtle sharpness. The harmony of flavors arises from the combination of the airy cabbage and the density of the pâté, creating an unforgettable gastronomic impression. Perfect as a refined appetizer or light snack for true gourmets.
1
Chop the onion finely.
- Red onion: 0.5 piece
2
Separate the cabbage leaves and cut off the outer greens.
- Napa cabbage (pak choi type): 2 pieces
3
Grease the cabbage with butter.
- Butter: 2 tablespoons
4
Then spread with pâté.
- Liver pate: 100 g
5
Sprinkle with onion on top.
- Red onion: 0.5 piece
6
Add pieces of greenery.
- Napa cabbage (pak choi type): 2 pieces
