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Bruschetta with country-style terrine

The chef recommends...

Bruschetta with country-style terrine

Brocéliande Well Bred country-style pâté - 160g (1 large slice)
Country-style sourdough bread - 4 slices
Leaves of sucrine or lettuce - 4 leaves
"St Moret" fromage frais - 100g
Red onions - 2
Tomatoes - 2
Chives - 2 brins
Black pepper corns - 10g

Preparation

15 MIN 4 people
  • Toast the slices of bread.
  • Spread a thin layer of cheese on the bread.
  • Add the lettuce and then the sliced tomatoes and chopped onion.
  • Use a fork to mash the Brocéliande country style pâté.
  • Spread the Brocéliande terrine on top of the bruschetta.
  • Add some sprigs of chives and a drizzle of virgin olive oil.
  • Serve chilled. Enjoy your meal! ».

And if, like Pascal, you love to accompany your dish with a good bottle, we recommend a chilled Bandol rosé (to be consumed in moderation).


Print the recipe!

Brocéliande as seen by Pascal Videgrain, a talented chef and partner at many events. How to use the excellent Brocéliande Breton pâté: Crumbled on delicious bruschetta!

Clearly a recipe which blows you away. The bruschetta is fresh, fasionable and quick to prepare, but above all amazingly good.

Preparation

15 MIN 4 people
  • Toast the slices of bread.
  • Spread a thin layer of cheese on the bread.
  • Add the lettuce and then the sliced tomatoes and chopped onion.
  • Use a fork to mash the Brocéliande country style pâté.
  • Spread the Brocéliande terrine on top of the bruschetta.
  • Add some sprigs of chives and a drizzle of virgin olive oil.
  • Serve chilled. Enjoy your meal! ».

And if, like Pascal, you love to accompany your dish with a good bottle, we recommend a chilled Bandol rosé (to be consumed in moderation).

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