The silly season is starting! Get in the festive spirit with The Venison & Cranberry Terrine with Pistachio Crumble on Sourdough Toasts.
1 jar of L’Atelier Gourmet Food Venison & Cranberry Terrine
1 fresh sourdough baguette
For the Pistachio Crumble
75g shelled, roasted, and salted pistachios
100g all-purpose flour
25g granulated sugar
2g kosher salt
120g unsalted butter, melted
Preheat oven to 180°C. Line a rimmed baking sheet with parchment paper.
Process pistachios in a food processor until roughly chopped.
Add flour, sugar, and salt; process just until combined. Add butter, and process until mixture is thoroughly combined and forms pea-size crumbs.
Spread mixture on prepared baking sheet. Press gently with damp hands, flattening crumble to 1cm thick.
Bake in preheated oven until crumble starts to brown at edges, about 15 minutes.
Remove from oven, and, using a flat spatula, turn crumble, in pieces.
Return to oven, and bake until crumble is golden brown, 8 to 10 minutes.
Transfer to a wire rack, and cool on baking sheet completely, about 20 minutes, before roughly crumbling.
Slice fresh baguette in small pieces, 1cm thick.
Open the jar of Venison & Cranberry Terrine, cut a thick piece, and place it on top of your sliced bread.
Spread some pistachio crumble on top, and voila!
We would love to see your own twist on L'Atelier Gourmet Food products, share your photo with #lateliergourmetfood.
For more recipe and support our journey follow @lateliergourmetfood.