Cut the gingerbread slices in half to make toasts. Add 1 tablespoon of chutney to each piece of gingerbread and top with 1 teaspoon of Saint Agur Blue Crème . Garnish the gingerbread toasts with a sprig of thyme
Cut the salmon into 8 pieces. Using a piping bag, pipe a little Saint Agur Blue Whipped onto the mini pancakes. Top each with a piece of smoked salmon. Garnish the pancake toasts with a chervil leaf and a few red berries for truly stunning smoked salmon toasts
Slice the foie gras thinly. Roughly crumble the Saint Agur Blue Cheese. Place a little foie gras on the toasted baguette slices. Add the Blue Cheese crumbles and a few red currants. Garnish the baguette toasts with a sprig of herb
