| Ingredient |
gram (g) |
% |
| Rye bread |
120 |
49.2% |
| Sun dried tomato |
11 |
4.5% |
| Sliced cheddar cheese |
7 |
2.9% |
| |
|
|
| Tomato |
50 |
20.5% |
| Yellow Paprika |
14 |
5.7% |
| Red Paprika |
12 |
4.9% |
| Black olive |
6 |
2.5% |
| Salt |
2 |
0.8% |
| Pepper |
1 |
0.4% |
| Olive Oil |
11 |
4.5% |
| Squeezed lemon |
6 |
2.5% |
| |
|
|
| Poie Gras Spread Plain |
4 |
1.6% |
| |
|
|
| |
|
|
| total |
244 |
100.0% |
1. Baked rye bread in a pan to make both sides golden color.
2. Spread the Foie Gras Spread plain flavor widely on one side of the bread using a spread knife.
3. Cut the tomatoes, paprika and black olive into 0.5mm square cube.
4. Put little bit of salt, pepper and squeezed lemon on the cubed one to make “salsa”
Dish-up
1. Place cheddar sliced cheese on bread with foie gras spread.
2. After topping the salsa made of tomatoes and vegetables on the cheese with a spoon, add 1-2 sundried tomatoes.
3. Add some herbs or salad vegetables from the house to finish.
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