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Chicken Liver Mousse with Port on Toasted Chocolate Cranberry Loaf https://www.metro.ca/userfiles/image/recipes/crouton-mousse-foie-volaille-choco-canneberges-10681.jpg PT10M PT08M PT18M
Preheat oven at 375 °F (165 °C).Cut the Chocolate Cranberry Loaf into 1-cm slices.Brush the slices of bread with olive oil.Bake one side of the slices in the oven for 7 to 10 minutes until golden brown.In a food processor, mix the cream with the chicken liver mousse with port.Spread the emulsified mixture onto the croutons and place in a tray to serve.Sprinkle with chives and ground black pepper.Serve immediately and enjoy!
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1 bread Première Moisson Chocolate Cranberry Loaf 200 g Première Moisson chicken liver mousse with port 50 ml cream olive oil chive to taste black pepper to taste
Chicken Liver Mousse with Port on Toasted Chocolate Cranberry Loaf

Chicken Liver Mousse with Port on Toasted Chocolate Cranberry Loaf

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25
pieces
0:10
Preparation
0:08
COOKING
0:18
TOTAL TIME

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Ingredients

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  • 1
    bread Première Moisson Chocolate Cranberry Loaf
  • 200 g
    Première Moisson chicken liver mousse with port
  • 50 ml
    cream

  • olive oil

  • chive to taste

  • black pepper to taste
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Preparation

Preheat oven at 375 °F (165 °C).

Cut the Chocolate Cranberry Loaf into 1-cm slices.

Brush the slices of bread with olive oil.

Bake one side of the slices in the oven for 7 to 10 minutes until golden brown.

In a food processor, mix the cream with the chicken liver mousse with port.

Spread the emulsified mixture onto the croutons and place in a tray to serve.

Sprinkle with chives and ground black pepper.

Serve immediately and enjoy!

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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