Aubergine Caviar and Smoked Duck Breast
- Nombre de personnes : 4
Ingrédients
- 1 100g portion of smoked duck breast, pre-sliced
- 1 fresh French stick
- 2 aubergines
- 2 cloves of garlic
- 6 basil leaves
- 2 tablespoons of olive oil
- Salt, pepper
Préparation
Wash and cut the aubergines in half lengthways and put a few cubes to one side for decoration. Slice the flesh of the aubergines with a knife and drizzle with olive oil.
Put the prepared aubergines into the oven at 200°C for 10 to 15 minutes.
When the vegetable is properly cooked, scrape out the flesh of the aubergine with a spoon and blend with the garlic, the basil and a spoonful of olive oil. Season and put to one side to cool.
To make your appetisers, spread a layer of aubergine caviar on to slices of bread and garnish each of them with the slices of smoked duck breast.
Suggestions:
You can replace the French stick with farmhouse bread which has a more rustic flavour.
You can lightly toast the slices of French stick to give a slight crunch to your appetisers.