Welcome to a culinary journey combining tradition and modernity, where the heart of the Basque Country meets Parisian elegance. These Basque-Parisian toasts with foie gras and Ossau-Iraty, real savory toasts, are a real delight of textures and flavors, perfect to sublimate your meals in all simplicity. The subtle marriage of mature cheese and melting foie gras, enhanced with a little honey and candied onion, makes this recipe a real star of the table, whether served as a starter or for a refined aperitif.

With quality products, each bite is an explosion of harmonious tastes, where Espelette pepper and roasted walnuts bring a touch of character and crunch. These savory toasts can also be gratinated: remember to have the Ossau-Iraty au gratin under the grill before adding the foie gras, and let yourself be carried away by this perfect fusion between the south and the capital!

Ingredients (for 4 gourmet slices of bread)

  • 4 thick slices country or cereal bread, slightly stale (better for crispiness)
  • 100 g of quality duck foie gras (ideally whole)
  • 80 g Ossau-Iraty cheese (young for sweetness, matured for more character)
  • 1 small red onion or 2 tbsp onion confit
  • 1 handful of arugula or lamb’s lettuce
  • 1 teaspoon flower honey or artisanal black cherry jam
  • A few roasted walnut kernels or hazelnuts, coarsely crushed
  • 1 pinch of Espelette pepper
  • Fruity olive oil
  • Fleur de sel

Preparation

1. Prepare the basics:

  • Bread : Toast the slices in the toaster or oven at 180°C for 5-7 minutes to get a golden crisp without drying out the core.
  • Onion : If you choose fresh onion, sauté it over low heat in a little olive oil until you get a melting and slightly caramelized compote. Add a touch of honey or balsamic vinegar to bind the flavours and the savoury toasts will be perfect.
  • Walnuts/Hazelnuts : Dry roast them in a pan for a few minutes to exhale their fragrance, perfect for enhancing savoury toast.

2. Assemble the toast:

  • Spread a thin layer of onion confit or compote on the bread.
  • Add a few fresh arugula leaves.
  • Harmoniously deposits very thin strips of Ossau-Iraty.
  • Delicately, arrange the shavings or slices of foie gras (avoid handling them too much to preserve their fondant).
  • Add a subtle drizzle of olive oil.

3. Seasoned and sublime:

  • Sprinkled with fleur de sel, a light touch of Espelette pepper, which enhances the tasty toast.
  • Add a few drops of honey or a dash of black cherry jam for a sweet touch.
  • Finish with the roasted walnut chips to complete your creation.

Tips and variations:

  • Hot version : put the toast (without the foie gras!) under the broiler for 1 to 2 minutes to melt the Ossau-Iraty slightly, then add the foie gras at the last minute.
  • Food and wine pairing : accompanied by a sweet white wine such as Jurançon or a light red wine from the Basque Country. These pairings will sublimate the savory toasts to perfection.
  • Onion alternative : an onion and fig chutney will bring a more complex flavor, ideal for this type of toast.
  • Mini-format : for a chic aperitif, use rustic baguette slices or walnut bread.

This recipe is just the beginning of a world of delights to discover. At Relais Gourmet, you will find our savory toasts and a multitude of new creative recipes, combining simplicity and elegance, to impress your guests or treat yourself on every occasion.

Find all these recipes and many others on our website and let yourself be inspired to reinvent your meals according to the seasons and your desires, with creativity and a taste for savory toast!