Spiced Persimmon Chutney on Foie Gras Toasts
Take your classic Foie Gras on Toast over the top, with this quick spiced persimmon chutney. A sweet and salty festive appetizer for Christmas! Simply put, Christmas in France wouldn’t be Christmas without Foie Gras. (and yes, ethical debates around the making of Foie Gras do resurface every year in France before Christmas – but Foie Gras still is, and remains a staple). This sweet and salty festive toast combines three of the classic ingredients you will find on a French Christmas table: foie gras, spice bread and seasonal persimmons.…
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 ripe persimmon
- ½ loaf of spice bread, cut into 8 slices
- 120g of canned foie gras
- Zest of ½ an orange.
- ½ tbsp white port wine
- ½ tsp white vinegar
- ½ tsp sugar
- 1 pinch of Sechuan pepper (4-5 peppercorns)
- 1 pinch of Espelette peper (or smoked paprika)
Instructions
- 1
Prepare the spiced persimmon chutney - In a bowl, mix the sugar, white port wine, white vinegar, sechuan pepper and orange zest. Slice and cube the persimmon (small ¼” cubes). Add the cubes into the chutney mix and set aside for 10 minutes.
- 2
Right before serving - toast the spice bread slices, delicately slice the foie gras and place 1 slice of foie gras on each slice of spice bread. Pour 2 tablespoons of chutney on top of each slice and sprinkle lightly with espelette pepper (or smoked paprika). Serve immediately.