
Foie Gras with Date Purée and Pomegranate
A delicious middle eastern dish. Completely plant-based. Gluten-free friendly. Dairy-free option.
Total Time
113 min
Serves
8
Rating
0.0 (0)
Ingredients
- 1/4 pound Medjool dates (packed 1/2 cup)
- pitted
- 1/2 cup boiling-hot water
- 1 tablespoon plus 1 teaspoon pomegranate molasses
- 1 large brioche loaf or challah loaf (1 to 1 1/2 pound)
- 1 (6 1/2-ounces) block foie gras
- chilled
- Garnish: pomegranate seeds (from 1 pomegranate)
Instructions
- 1
Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes.
- 2
Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid.
- 3
Add pomegranate molasses and purée until smooth.
- 4
Preheat broiler.
- 5
Cut enough 1/4-inch-thick slices from brioche to cut into a total of 32 (1 1/2-inch) squares (without crust).
- 6
Broil brioche squares on a baking sheet 4 to 5 inches from heat, turning once, until pale golden, about 1 1/2 minutes total. (Watch carefully; brioche toasts quickly.) Dip a sharp paring knife in hot water, then dry it and halve foie gras lengthwise.
- 7
Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut.
- 8
Put each slice as cut on top of a brioche toast, then top with a small dollop of date purée and a few pomegranate seeds.