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FAUX PATE DE FOIE GRAS
with BAGUETTE CHIPS

Faux Pate de Foie Gras
1 8-oz. package braunschweiger liverwurst
1 8-oz. package cream cheese
4 green onions, finely chopped
1 .04-oz package dry ranch dip mix
¼ teaspoon cayenne pepper

Baguette Chips
1 loaf fresh French baguette (approximately 2” x 18”)
Butter-flavored cooking spray

For the spread:  Let braunschweiger and cream cheese come to room temperature.  Mix all ingredients for spread with mixer until well blended and creamy.  Transfer to decorative serving bowl or ramekins and refrigerate for at least one hour before serving so that flavors blend.

For the toast chips:  Preheat oven to 325 degrees.  Line two baking sheets with parchment paper or foil; set aside.  Slice the baguette into very thin (about 1/8”) slices.  Place the slices with cut sides exposed on baking sheet; spray evenly with butter-flavored cooking spray.  Turn over all slices and spray other side with cooking spray, too.  Bake for 20 minutes in preheated oven until chips are very crispy and very lightly browned.  Remove from oven and allow to cool.  Store in airtight bag.

To serve:  Place bowl with Faux Pate de Foie Gras on serving platter; place spreader knife in spread.  Garnish with Baguette Chips all around bowl.