Tapas with foie gras, sun-dried tomatoes and goat cheese
2 servings
10 minutes
Tapa with foie gras, sun-dried tomatoes, and goat cheese is an exquisite snack ensemble inspired by French gastronomy. Foie gras, a symbol of sophistication, pairs with delicate figs to create a rich and velvety flavor. Sun-dried tomatoes combined with spicy arugula and a garlic accent add a piquant depth to the tapa, while creamy goat cheese harmonizes with the sweetness of blueberries, adding a subtle tang. Crispy crackers serve as the perfect base for these refined ingredients, highlighting the contrast of textures. This tapa is an ideal accompaniment to a glass of chilled white wine, enhancing the evening with its elegance.
1
Spread goat cheese in a thin layer on the cracker and place 3 blueberries on each cracker.
- Crackers: 12 pieces
- Soft goat cheese: 50 g
- Blueberry (highbush): 12 pieces
2
For the tapas with tomatoes and arugula, crush or grate the garlic finely, mix the oil from the tomatoes with the garlic. Spread the mixture on a cracker, add arugula and tomato, and generously season with salt and pepper.
- Crackers: 12 pieces
- Rocket (arugula): 20 g
- Sun-dried tomatoes in olive oil: 2 pieces
- Garlic: 1 clove
- Ground black pepper: to taste
- Pink Himalayan salt: to taste
3
For the foie gras and fig tapas, slice the figs thinly. The foie gras mousse must be chilled, slice the mousse, and place the figs and mousse on top of the cracker.
- Crackers: 12 pieces
- Dried figs: 1 piece
- Foie gras: 70 g
