Easy

Fig toasts with foie gras and onion

Name: Fig toasts with foie gras and onion
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Home-style, Spanish
Ingredients: 200 g Seeded bread; 150 g Mascarpone; 125 g Bacon; 125 g Fresh foie gras; 150 g Purple onion; 75 g Pistachios; 75 g Raisins; 50 ml Vinegar (red wine); 100 g Rocket; 100 g Caramelised onions; 400 g Fig (8 small figs, stems removed); 2 g Lime (zest); 10 g Extra virgin olive oil; 3 g Parsley; 0.4 g Black pepper; 1 g Salt

Total time35 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

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Seeded toast with mascarpone, figs and a warm mixture of foie gras, onion, raisins and pistachios.

15 minprep

20 mincooking

4servings

3.677 kcalwhole recipe

919 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 35 min Preparation + cooking

This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.

Recipe characteristics

Omnivorous Starter 30 to 60 minutes Home-style

Egg-free and 6 more Indicative dietary requirements

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Diet

Omnivorous

Dietary requirements

Egg-freePeanut-freeSoy-freeFish-freeShellfish-freeSesame-freeNo added sugar

Dish type

Starter

Meal

LunchDinner

Preparation

SautéingToasting

Appliances

Frying panToaster

Cuisine

Home-styleSpanish

Season

All year round

Occasion

WeekendFor guests

Nutrition

High in protein

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

Recipe characteristics

Dish type

Starter

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Seeded bread 200 g
Mascarpone 150 g
Bacon 125 g
Fresh foie gras 125 g
Purple onion 150 g
Pistachios 75 g
Raisins 75 g
Vinegar red wine 50 ml
Rocket 100 g
Caramelised onions 100 g
Fig 8 small figs, stems removed 400 g
Lime zest 2 g
Extra virgin olive oil 10 g
Parsley 3 g
Black pepper 0.4 g
Salt 1 g

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Let’s get cooking

Method

Toast the pistachios in a pan for 2 minutes and set aside. Add the oil, diced bacon and chopped onion. Cook for 8 minutes. Pour in the vinegar and reduce for 2 minutes, then add the raisins and caramelised onion.
Add the diced foie gras and cook gently, stirring, until fully cooked and the centre reaches 74 °C. Add half the chopped rocket, the pistachios, salt and pepper. Remove from the heat.
Toast the four slices of bread. Spread with mascarpone and divide over the remaining rocket, the foie gras mixture and the quartered figs. Finish with lime zest and parsley.

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