Foie Gras BLT with garlic basil lemon aioli, micro arugula and cherry tomato on Brioche Toast
Serves 12-24 as an appetizer
8-12 oz. Grade A foie gras, sliced 1/3”-1/2” thick and de veined.
1/2 basket Cherry Tomatoes, sliced thin
1 cup Micro Arugula greens lightly packed or chiffonade wild arugula
24 small slices Brioche or Challah. If using large loaves trim off the crust. (Recipe below)
2 T. butter, room temperature or melted
Garlic lemon basil aioli (Recipe below)
Salt & pepper
- Slice and butter brioche.
- Preheat oven to 350 degrees.
- Put brioche in oven for 7-10 minutes until golden brown
- Preheat dry skillet on high heat
- Season foie slices liberally with salt
- Sear foie until nicely browned on each side, carefully draining fat off as needed. Save fat for popcorn, fries or mashed potatoes
Top each toast with the aioli, then a piece of the foie sprinkled with black pepper, then the cherry tomatoes and micro greens.
Garlic basil lemon aioli
1 cup mayonnaise
8 basil leaves, chopped fine
2 garlic cloves, chopped fine
2 tsp. Lemon juice
1 T. olive oil
1 tsp. Dijon mustard
Mix all together well
Brioche (makes extra for bread pudding or French toast)
3-3½ cup Unbleached All Purpose Flour
1 ¼ oz package active dry yeast
¼ cup sugar
1 tsp. kosher salt
4 Tbsp. sweet butter softened to room temperature
¾ cup warm water (120-130 degrees)
4 eggs at room temperature
1 egg yolk, mixed with 1 Tbsp. milk
Mix one cup of the flour and the next 3 ingredients in a mixer with a dough hook on low. Add the softened butter. Add the warm water all at once. Beat on medium high for 2 minutes, scraping the bowl occasionally as needed. Add the eggs and ¾ cup more of the flour. Beat on high for one minute or until dough is thick and elastic. Scrape the bowl occasionally. With a wooden spoon, gradually stir in enough of the remaining flour to make a soft dough that leaves the side of the bowl. Knead on low in the machine with hook for 5-10 more minutes until smooth and elastic. Cover with plastic wrap and a towel and let rest at room temperature for 20 minutes, then punch down. Chill covered overnight.
Fill non stick sprayed mini loaf pans a little over half way full and let sit at room temperature for a couple of hours. Preheat oven to 350.Bake for 15 minutes. Brush brioche with yolk/milk mixture and let cool to room temperature. Wrap and leave at room temp if using that day, or freeze until needed.