|30 g||Herbs Seitlinge Mushrooms|
|Pepper from the mill|
|90 g||Onion Baguette|
|20 g||Lollo rosso Salad|
|120 g||Duck liver pâté|
For canapes with ducks liver pâté first cut mushrooms lengthwise into slices. Heat 15 g butter in a pan. Brown the mushrooms. Season with salt and pepper. For decoration pluck thyme twigs small. Cut the baguette into slices. Brush with the remaining butter. Put the salad on the canapes. Cut duck liver pâté into slices. Arrange two slices of duck liver pâté on each canape. Garnish with mushrooms. Canapes with duck liver pâté decorated with thyme.