DuBreton Recipes - Liver Pâté Truffles with Pear Coulis and Maple Jelly

Ingredients

1 tsp. (5mL) organic olive oil
2 organic pears, peeled and cut into chunks
1/2 organic shallot, chopped
1 sprig organic fresh rosemary
1/4 cup (60mL) water
Sea salt and fresh ground pepper
4 slices organic brioche bread
1 Tbsp. (15mL) organic butter, melted
1/2 cup (125mL) organic grain crackers
2 - 100 g packages duBreton Roasted Onion and Maple Liver Pâté
Approx. 1/4 cup (60mL) organic maple jelly, cut into small cubes (homemade or store bougth)
1 cup (250mL) organic sprouts

Preparation steps

In a pan, heat oil over medium heat and sauté the shallot for 2 minutes. Add pears, rosemary and water. Bring to a boil, cover and cook for 5 minutes or until the pears are tender. Remove rosemary then purée the pear mixture into a coulis using an immersion blender, season to taste and let cool.
Preheat oven to 425°F (210°C).
Remove crusts from bread and cut each slice into 6 squares. Arrange on a baking sheet, brush with butter and season with salt and pepper. Bake for 5 to 7 minutes or until the bread is golden brown. Remove from oven and let cool.
Crush the crackers into fine crumbs and transfer to a small plate. Cut each pâté into 12 pieces and from into balls. Roll each ball in cracker crumbs to create pâté truffles and set aside.
Spoon a line of pear coulis along a plate and set four pieces of bread along the coulis. Drizzle approx. 1/2 tsp. (2mL) of coulis directly onto each piece of bread, add a liver pâté truffle and top with jelly cubes.
Toss the sprouts in a little olive oil and season. Place a small bunch of sprouts on each plate.