Foie Gras Canapes

Serves 4 generous appetizer portions

• 8 thinly sliced (1/3") pieces of brioche loaf bread, toasted.
  
  • For Boston residents, Flour bakery sells whole brioche loaves which freeze very nicely.
    
• Foie Gras Mousse (source: 1080 Recipes, Simone & Ines Ortega)
  
  • 3.5 ounces foie gras pate (canned is fine)
    
  • 1 T evaporated milk or heavy cream, lightly beaten
    
  • 1 T brandy
    
  • ½ teaspoon paprika
    
  • Or (for Boston residents) Use pre-prepared foie gras terrine from The Butcher Shop.
    
• Fig jam, heated to a warm syrup
  

Cut toasted bread into quarters.

• If using pre-made terrine: Cut terrine into 1.5" 1.5" x ¼" pieces. Place each piece on the brioche bread
  
• If making mousse, mix all mousse ingredients. Spread, or pipe onto brioche bread using a pastry bag.
  

Spoon ~ ½ tsp fig jam syrup on top of each canapé. If using terrine, allow to soften before serving.

Pairings: Sidecar, Tokaji, Sauternes, champagne.