Foie Gras with Date Purée and Pomegranate

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. 1

   Soak dates in boiling-hot water (1/2 cup) in a bowl 10 minutes.

2. 2

   Transfer dates with a slotted spoon to a mini food processor or a blender along with 1 tablespoon soaking liquid.

3. 3

   Add pomegranate molasses and purée until smooth.

4. 4

   Preheat broiler.

5. 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. 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. 7

   Cut each half crosswise into 16 slices (32 total), dipping and drying knife after each cut.

8. 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.