Fig carpaccio with Grana Padano, toasted pinnons, foie mi cuit, fried bread and mustard vinegarette
4 people
A recipe sure to please everyone, young and old, these mini-muffins with chick-peas and Grana Padano PDO have the wow factor when arranged on a pretty serving dish… and they taste just as good as they look. An ideal appetiser to share with friends and family.
Ingredients
- For the honey mustard vinaigrette:
- The juice of half a lemon
- 1 tablespoon Dijon mustard
- 1 tablespoon of honey
- 2 tablespoons of olive oil
- 1 tablespoon of vinegar
- Salt and pepper
- For the carpaccio:
- 60gr of Grana Padano
- 6-7 units of fig
- 1 slice of bread
- 40gr of pine nuts
- 70gr of foie mi cuit
- Fresh basil leaves
Preparation