Mini gingerbread crostini with foie gras and mango and ginger chutney

Port Wine Recipe: Mini Gingerbread Crostini, Foie Gras, Mango & Ginger Chutney

Enjoy with Sandeman Porto Tawny 20 Years Old Ingredients
  • 1 gingerbread or spice loaf
  • 250 g slice of foie gras
  • Mango (to taste)
  • Ginger chutney (to taste)
  • Salt (to taste)
  • Pepper (to taste)
Preparation
  • Slice the bread, toast lightly and cut into rounds with a cutter. With a hot knife, slice the foie gras thinly and place on bread.
  • Season with salt and garnish with a spoonful of chutney in the middle. Decorate with freshly-ground pepper.

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