Brioche toast with chicken liver pâté

Name: brioche toast with chicken liver pâté
Cook time: 15 min
Total time: 15 min
Yield: 12
Ingredients: 500 g brioche bread; 25 g butter at room temperature; 170 g chicken liver pate with port; 2 el Oceans Spray original cranberry compote; 1 tray cress

Toast of brioche with pate of chicken liver.

Ingredients

500 g brioche bread
25 g butter at room temperature
170 g chicken liver pate with port

2 el Oceans Spray original cranberry compote
1 tray cress

Directions

Cut 12 slices of 1 cm thick from the brioche. Cut 12 Christmas trees from this. Spread this on both sides with the butter.
Fry the slices in a frying pan without oil or butter on one side in 4 min. On low heat until golden brown and crisp. Turn halfway.
Fill the slices with the chicken liver paté and garnish with the cranberry compote and some garden cress.