Crab, Artichokes and Sea herbs Toasts
06/27/2014
- 1 pot of La Paimpolaise Crab and Sea Herbs rillettes
- 4 slices of farmhouse bread
- 2 cooked crab pincers
- 4 cooked artichoke hearts
- One pinch of dehydrated seaweed
- Some fresh herbs
- One handful of rocket
- Olive oil
- Salt
- Lemon
Break the crab pincers, shell and set the flesh aside. Toast the farmhouse bread slices. Slice the artichoke hearts into slivers.
On each toast, spread a bit of Crab rillettes, distribute the artichoke slices then the crumbled crab meat.
Add a trickle of olive oil and a bit of salt. Sprinkle with dehydrated seaweed then with a few chiselled herbs.
Serve with rocket and a few lemon segments.
Bon appétit!
Recipe elaborated by De vous à moi... (devousamoi-dominique.blogspot.fr)
