Cold weather calls for hot foie gras. The chill in the air brought my mind back to hot foie gras terrine. This morning, I opted to include a bread element with the foie, such that the toasted bread, like a great grilled cheese, protects the creamy interior. I used Texas toast, rolled out thin and cut to shape the terrine mold. The crispy crust adds a nice textural difference to the foie gras. Oh, and the surprise of molten passion fruit works well when it blends with the glazed smoked grapes. We are having fun, though I prefer the pictures to do the talking for us.
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