Au Pied de Cochon duck foie gras rillette canapés
Au Pied de Cochon duck foie gras rillette canapés

Preparation time 10 minutes

Total time: 18 minutes

Ingredients

  1. ½ baguette, sliced diagonally
  2. 15 mL (1 tbsp.) olive oil
  3. 1 mL (¼ tsp.) fleur de sel
  4. 5 mL (1 tsp.) dried parsley
  5. 1 container (140 g) Au Pied de Cochon rillettes with duck foie gras
  6. 125 mL (½ cup) Sensations by Compliments Caramelized Onion & Balsamic Cheese Topper & Spread
  7. 125 mL (½ cup) small sweet pickles, sliced
  8. 60 mL (¼ cup) marinated hot peppers, cut into rounds
  9. 60 mL (¼ cup) diced dried apricots
  10. 5 mL (1 tsp.) fresh thyme leaves

Directions

  1. Preheat oven to 180°C (350°F). 
  2. Brush baguette slices with oil and sprinkle with fleur de sel and parsley. Place baguette slices on a baking sheet and bake in centre of oven about 8 minutes or until lightly toasted.
  3. Place baguette slices, rillettes, caramelized onion spread, pickles, hot pepper rounds, and apricots on a serving platter. Sprinkle thyme over apricots and mix with your fingers. Serve.

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