AMUSE BOUCHE TREAT ON MULTIGRAIN BAGUETTE SLICES

Strawberries, cream cheese and Bottarga

INGREDIENTS

50 g of cream cheese
2 medium sized strawberries
10 thin slices of multigrain baguette
10 thin slices of bottarga

PREPARATION

Divide the cream cheese on the baguette slices and top with the strawberry and bottarga slices.

 

Semi – dried figs and Bottarga

INGREDIENTS

5 small sized semi – dried figs, cut in halves
10 thin slices of multigrain baguette
10 thin slices of bottarga
1 spoonful of extra virgin olive oil
1 spoonful of honey
1 spoonful of balsamic vinegar

PREPARATION

Put the olive oil together with the honey and the vinegar in a basin and whisk until it stands. Pour the semi – dried figs and leave them to soak in the mixture – about 2 hours. Top each baguette slice with a half of the fig and a bottarga slice.

 

Orange scented butter with chives and Bottarga

INGREDIENTS

50 g of fine butter
½ an orange, zest and juice
1 pinch of fleur de sel
2 sprigs of chives, cut in julienne style
10 thin slices of bottarga

PREPARATION

Simmer the orange juice and zest for about ten minutes at a medium heat. Pour the butter and season with the fleur de sel, removing any foam that may appears on the surface.

Once the butter has melt, remove from the heat and empty the orange scented butter in a clean container. Leave the butter in room temperature for fifteen minutes and then store in the refrigerator for at least an hour.

Divide the orange scented butter on the baguette slices and top with the bottarga slices and one julienne of chive.

TIP: You may replace the multigrain baguette with any kind of bread.