Looking for an impressive appetizer that’s easy to prepare for your next cocktail party? Wow your guests with these foie gras toasts.
Foie Gras Toasts
1 torchon of foie gras (available from speciality food stores such as Balducci’s or Dean and Deluca)
1 loaf white sandwich bread
1/2 stick butter, softened
1 jar of your favorite jam or jelly – (I recommed sour cherry jam as the tartness goes well with the richness of the foie gras.)
Start by cutting the crust off the bread then cutting the squares into triangles. Lightly coat with butter and then “toast” by cooking on a non-stick skillet over medium heat until lightly golden brown. Flip and repeat. Once all bread has been toasted, set it aside while cutting foie gras.
Remove foie gras from refrigerator and slice into thin rounds. (The colder the foie gras, the better it will be to handle.) Using a mini cookie cutter, carefully cut out the desired shape from the rounds. Prepare as many “slices” as you have triangles of bread. Set aside.
Spread the sour cherry jam on triangles of bread and top with cutout of foie gras. Serve immediately.