Baguette Stuffed with Pate

Time: 15 minutes
Effort: Easy
Serves: 4

1 fresh french baguette
350 gm Liver Pate or Foie Gras

Heat oven to 550oF. Line a baking sheet with foil or parchment paper. Cut the ends off the baguette and carefully scoop out part of the dough in the center (I used a cucumber corer). Cut the pate or foie gras into thick strips, just a little wider than the core of bread you scooped out, and stuff the baguette with as much pate as will fit. Using a sharp knife, cut 1/2" slices and lay on the baking sheet. Bake for approx. 5 minutes or until golden. Serve as an appetizer or with your favorite soup or salad.