Duck Mousse Crostini
Our duck mousse crostini prove that finger food can be incredibly refined. The star of this holiday appetizer is silky, port-infused Murray's Duck Mousse Pâté, which is delicious on its own but even more craveable transformed into a crostini. Crisp baguette makes for an ideal canvas for the creamy pâté, while apricot jam adds welcome fruitiness and acidity and almonds bring crunch. Arrange them on a platter and sprinkle with thyme for an effortlessly luxe hors d'oeuvre.
Featuring
prep time
10minutes
assembly time
15minutes
Serves
6people
preparation & ingredients
3 Tbsp. olive oil
7 oz. Murray’s Duck Mousse Pâté, softened
4 oz. B&R Farms Dried Apricot Spread
2 oz. Treat Spiced Almonds, cut in half
1 Tbsp. thyme leaves
1 baguette, cut into 1/6” thick slices
Preheat oven to 350 degrees. Lay out sliced bread on a sheet pan, and brush olive oil evenly over the bread. Bake for 12-15 minutes or until golden brown and crisp, rotating the pan halfway through baking. Allow to cool slightly so that the duck mousse does not melt once the crostini are assembled.
Remove the layer of jelly from the duck mousse. Spread about 1 ¼ tablespoons of duck mousse on each crostini, followed by about ¾ tablespoon of apricot jam. Garnish the crostini with the chopped almonds and the thyme.
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