Country Chicken Liver Paté On Grilled Garlic Croustini With Papaya Sauce
This little amuse bouche can easily be served as an appetizer or an hors d’oeuvres (or even part of a tapas dinner). I left the paté a coarse texture this time to play against the smoothness of the sauce. The sauce is an adaptation of Roger Mookings recipe, Food Network, Everyday Exotic – I just loved the subtle sweetness and the bang of heat at the very end. It really complimented the Asian flavours in the Paté.