20 cherries from Jerte
8 slices of bread
200 g mousse de foie de canard
1 young onion

Remove the crust, toast the bread and cut in 16 circles with a pastry cutter. Put aside 8 whole cherries and mince the rest. Cut 16 slices of foie of the same size as bread. Mix the minced cherries with the rest of foie. Cover each slice of bread with a layer of minced cherries and a slice of foie and top with two half cherries as a fan or a cherry open as a tulip. Garnish with young onion strips.