Crostini with pate, smoked duck breast fillet and fig

Preheat the oven to 200 ° C. Cut the baguette diagonally into thin slices of 1½ cm thick and put them on the baking sheet. Put the baking sheet in the middle of the oven and toast the slices of bread in 10-15 minutes until they are dry and golden brown. Turn them halfway through the baking time. Allow the crostini to cool slightly.

Meanwhile cut the figs into wedges, so that you have a slice of fig for each crostini. Pick small tufts of rosemary from the twigs. Brush the crostini with the cream pâté. Place a slice of duck breast fillet and garnish with a wedge of figs and tufts of rosemary.