Foie Gras with Date Purée and Pomegranate

Name: Foie Gras with Date Purée and Pomegranate
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 32
Cuisine: Global
Ingredients: 454 grams large brioche loaf or challah loaf; 184 grams block foie gras, chilled; 118 milliliters 1/4 pound Medjool dates (packed , pitted; 1 Tbsp pomegranate molasses; 1 Garnish: pomegranate seeds (from pomegranate); 118 milliliters boiling-hot water

Need a dairy free hor d'oeuvre? Foie Gras with Date Purée and Pomegranate could be a great recipe to try. This recipe serves 32. One portion of this dish contains around 2g of protein, 5g of fat, and a total of 95 calories. From preparation to the plate, this recipe takes around 40 minutes. If you have challah loaf, medjool dates, pomegranate molasses, and a few other ingredients on hand, you can make it.

Instructions

Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes.

Ingredients you will need

Dates

Water

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Bowl

Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid.

Ingredients you will need

Dates

Equipment you will use

Food Processor

Slotted Spoon

Blender

Add pomegranate molasses and purée until smooth.

Ingredients you will need

Pomegranate Molasses

Preheat broiler.

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Broiler

Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).

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Brioche

Crust

Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.)

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Brioche

Equipment you will use

Baking Sheet

Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise.

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Foie Gras

Water

Dip

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Knife

Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut. Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.

Ingredients you will need

Pomegranate Seeds

Brioche

Toast

Dates

Equipment you will use

Knife

· Brioche can be cut (but not toasted) 1 day ahead and kept in an airtight container at room temperature.· Date purée can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.

Ingredients you will need

Brioche

Dates