Foie Gras with Toasted Bread
Seared foie gras on crispy toasted bread with a sweet-tart pomegranate and balsamic glaze, finished with a crispy sage leaf. A luxurious yet simple appetizer.
- Total time
- 20 min
- Servings
- 4
- Calories
- 350
- Protein
- 8g
Ingredients
- 8 ounces foie gras
- 4 slices bread
- ½ cup pomegranate seeds
- 2 tablespoons balsamic glaze
- 8 leaves fresh sage leaves
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- 1
Slice the 8 oz foie gras into 4 equal pieces, about 1/2 inch thick. Pat dry with paper towels and season both sides with the 1/2 tsp salt and 1/4 tsp black pepper.
- 2
Toast the 4 bread slices until golden and crisp, about 3-4 minutes. Cut each slice in half diagonally and set aside.
- 3
Heat a dry skillet over medium-high heat. Add the foie gras slices in a single layer and sear until deeply browned, about 1-2 minutes per side. Transfer to a plate and keep warm.
- 4
In the same skillet, add the 8 sage leaves and cook until crisp, about 30 seconds per side. Remove and drain on paper towels.
- 5
Place one seared foie gras piece on each toasted bread half. Drizzle with the 2 tbsp balsamic glaze, sprinkle with the 1/2 cup pomegranate seeds, and top with a crispy sage leaf. Serve immediately.
- 6
Optional: add a few crystallized ginger shards or a pinch of flaky salt for extra crunch and sweetness.
Tools you’ll need
- skillet
- toaster or oven
- paper towels
- knife
- cutting board
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