Foie Gras Pops On Toast

1. 1

   With a cookie cutter, cut out shapes from the sandwich bread.

2. 2

   Cut the foie gras into a square and make balls by rolling them in the palms of your hands.

3. 3

   Coat each ball with gingerbread crumbs.

4. 4

   Spread apricot preserves on bread slices, top with a fois gras ball. Sprinkle with paprika.

5. 5

   Insert a lollipop stick.

6. 6

   Keep in the fridge for at least an hour before serving

No additional tips available.