Foie Gras Pâté on Toasted Brioche with Cherry Compote
Equipment
- Small saucepan
- Skillet
- Knife
- Cutting board
Ingredients
- 8 ounces foie gras pâté, at room temperature
- 4 thick slices brioche bread
- 2 cups fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 1 tablespoon balsamic vinegar
- 2 tablespoons unsalted butter
- Salt to taste
- Black pepper to taste
Instructions
- Combine the cherries, sugar, and balsamic vinegar in a small saucepan over medium heat. Cook for 8 to 10 minutes, stirring occasionally, until the cherries soften and the mixture thickens into a loose compote. Remove from heat and set aside.
- Spread 1/2 tablespoon of butter on each side of the brioche slices. Heat a skillet over medium heat and toast the slices for 2 to 3 minutes per side until golden and crisp.
- Place the toasted brioche on a serving plate. Divide the foie gras pâté evenly among the slices and spread it smoothly across the surface.
- Spoon the cherry compote over the pâté. Finish with a light sprinkle of salt and black pepper.
Notes
Make the cherry compote up to two days ahead and store it in the refrigerator so the flavors meld. Toast the brioche right before serving to keep it crisp under the pâté. If the compote thickens too much after chilling, stir in a teaspoon of warm water to loosen it before topping.
Course: Appetizer
Cuisine: French
Equipment: Small saucepan, Skillet, Knife, Cutting board
Cuisine: French
Equipment: Small saucepan, Skillet, Knife, Cutting board