Name: Seared Foie Gras and Lingonberry Jam on Brioche Toast
Cook time: 1 hr
Total time: 1 hr
Yield: Makes 60 hors d'oeuvres
Ingredients: 3 large brioche or challah loaves, crusts removed; 5 tablespoons unsalted butter; 3/4 cup plus 3 tablespoons olive oil; 2 teaspoons freshly ground black pepper, or to taste; 2 teaspoons fresh lemon juice; 1 1/2 cups lingonberry jam or spread; 1 pound fresh foie gras or cleaned chicken livers (see Cooks' notes)

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Seared Foie Gras and Lingonberry Jam on Brioche ToastRomulo Yanes

Cooks' notes:

• Lingonberry jam topping may be made 2 days ahead and chilled, covered.
• Toasts may be made 1 day ahead and cooled completely before being stored in an airtight container at room temperature. If toasts get soft, recrisp them on a baking sheet in middle of a 400°F oven.
• If using chicken livers, separate lobes and pat dry. Season with salt and pepper. Cook the livers, whole, until cooked through, about 4 minutes total. Cut the livers into pieces after they are cooked.

Recipe notes

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