Tompouce of crispy batard bread and cream pâté with compote of cranberries and ginger

Name: tompouce of crispy batard bread and cream pâté with compote of cranberries and ginger
Total time: 30 min
Yield: 4
Ingredients: 340 gram cranberries; 180 gram sugar; 220 gram water; 5 teaspoon fresh ginger; 4 paste batard bread; 300 gram cream pâté; 1 bag lamb's lettuce

Ingredients

340 gram cranberries
180 gram sugar
220 gram water
5 teaspoon fresh ginger

4 paste batard bread
300 gram cream pâté
1 bag lamb's lettuce

Directions

Heat for the compote the water with the cranberries and the sugar for 5 minutes in a saucepan.
Grate the ginger through it.
Let it simmer for another 5 minutes.
Remove the pan from the heat and let it cool down.
Preheat the oven to 180 ° C.
Insert or cut 8 shapes (eg rounds or squares) from the inside of the bread slices.
Drizzle with olive oil and a little salt.
Toast the bread at 180 ° C for 12 minutes on a baking tray in the oven.
Allow the toast to cool.
Stick or cut 4 slices of pate in the same shape and size.
Place this between the cooled toast.
Prepare the lamb's lettuce with some olive oil, red wine vinegar and salt.
Garnish the plate with this.