Brioche toast with caramelized apples with maple syrup and foie gras

Ingredients

Brioche toasts

• 4 slices of brioche bread
• 45 ml (3 tbsp) unsalted butter

Caramelized apples

• 30 ml (2 tbsp) unsalted butter
• 1 apple, cored and cut into 1/8-in slices
• 80 ml (1/3 cup) maple syrup
• 5 ml (1 tsp) apple cider vinegar
• Pinch of allspice (or more, to taste)

Assembly

• 12 brioche toasts
• Caramelized apples
• 1 foie gras au torchon (about 150g)
• Fleur de sel (optional)
• Shoots (optional)

Preparation

Brioche toasts

1. Using a small, round cookie cutter, cut brioche slices into 12 small rounds (keep leftover brioche to make bread pudding).
2. In a large skillet, melt butter over medium heat. Cook brioche rounds in butter for 1 to 2 minutes per side, or until golden brown. Remove from the heat and set aside.

Caramelized apples

1. In a skillet, heat butter over medium-high heat. Cook apple sliced for 2 to 4 minutes, stirring often. Add maple syrup and caramelize for 2 minutes. Add the vinegar and allspice, and cook for 2 minutes. Remove from the heat, let cool down and refrigerate.

Assembly

1. Using a sharp knife, cut the foie gras into 12 rounds (put the knife in hot water in between each cut and pat dry). Set aside.
2. Top each brioche toast with caramelized apples. Top with foie gras, a pinch of fleur de sel and shoots. Serve right away.