A Chill Sparks

Cold weather calls for hot foie gras.  The chill in the air brought my mind back to hot foie gras terrine.  This morning I opted to include a bread element with the foie such that the toasted bread like a great grilled cheese protects the creamy interior.  I used Texas toast rolled out thin and cut to shape the terrine mold.  The crispy crust adds a nice textural difference to the foie gras.  Oh, and the surprise of molten passion fruit works well when it blends with the glazed smoked grapes.  We are having fun, though I prefer the pictures to do the talking for us.