Seared Foie Gras and Lingonberry Jam on Brioche Toast

1. 1

   Cut brioche into 3/4-inch-thick slices, then into 60 (1 1/2-inch) cubes.

2. 2

   Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until foam subsides.

3. 3

   Cook brioche cubes, 12 at a time, until golden brown on top and bottom, about 3 minutes total.

4. 4

   Transfer brioche as cooked to a rack to cool and sprinkle with salt to taste.

5. 5

   Between batches, carefully wipe skillet clean with paper towels and add more butter and oil.

6. 6

   Stir pepper and juice into jam.

7. 7

   Chill jam, covered, until ready to use.

8. 8

   Preheat oven to 400F.

9. 9

   Cut foie gras into 1- by 1/2-inch pieces and season with salt and pepper.

10. 10

    Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking.

11. 11

    Reduce heat to moderate and cook foie gras, about 20 pieces at a time, until golden brown on both sides, about 1 1/2 minutes total.

12. 12

    Transfer foie gras as cooked to a shallow baking pan with a spatula and arrange in 1 layer.

13. 13

    Between batches, carefully wipe skillet clean.

14. 14

    Reheat foie gras as needed in middle of oven 2 minutes, or until just hot, before assembling hors d'oeuvres.

15. 15

    Just before serving, top toasts with lingonberry jam, then foie gras.

* Per serving · 4 servings · Values may vary.

No additional tips available.