Foie Gras with Date Purée and Pomegranate

Appetizers | French cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Foie Gras with Date Purée and Pomegranate

Ingredients

Pitted olives - 3.9 oz
Water - ½ cup
Black Pomegranate Molasses - 1¼ tablespoons
Brioche - 21.2 oz
Foie Gras - 6.5 oz
Pomegranate Seeds - to taste

Step by Step guide

Step 1

Soak the dates in boiling water for 10 minutes, then transfer them to a blender with 1 tablespoon of the soaking water. Add 1 tablespoon of molasses and blend well.

Step 2

Preheat a grill pan. Slice the brioche and trim the crusts. Cut each piece into small squares. Toast on both sides until golden brown.

Step 3

Using a sharp knife dipped in hot water, slice the foie gras into thin pieces, remembering to clean the knife after each cut. Place 1 piece on each brioche slice, then add a small amount of date purée and top with pomegranate seeds.