1 Peel and mix the ginger into a puree. Peel and dice the garlic.
2 Rince and peel the fruits. Cut them in 1/2-inch dice. Place them in a lined, heavy-bottomed saucepan along with a dash of balsamic vinegar or Balsamic glaze, ginger and garlic.
3 Cook over low heat until the fruits become a sweet and soft purée.
4 Deglaze with a dash of vinegar.
5 Spread the refrigerated Oyster Terrine on warm toasts. Place a teaspoon of Fruit purée on top of each.
The Chef’s Tip : This perfect marriage between sour and sweet flavors, chilled and warm, soft and crunchy textures will Waoo your most sophisticated guest.
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