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The appetizer, French classic

Foie gras toasts with fig chutney

Foie gras toasts with fig chutney are a party appetizer for 6 people, needing about 25 minutes of active work. The chutney is made the day before and rests in the fridge, leaving only the foie gras to slice and the gingerbread to toast just before guests arrive. It's easy, around €3.60 per person, and success comes down to clean foie gras slices and a well reduced chutney.

A warm slice of gingerbread, a melting slice of foie gras and a spoon of fig chutney, that's the ultimate festive bite.

Foie gras toasts with fig chutney
For
6 people
Work
25 min
Total time
1 h
Prep
Prepared the day before
Difficulty
Easy
Cost per person
€3.60
Calories per person
210 kcalcalculated by Kiloach, your weight coach

The semi cooked foie gras melts gently onto warm gingerbread, while the fig chutney brings just enough sweetness and tang to balance the richness. It's the bite that opens a festive meal without giving everything away at once, simple to make and already impressive once it hits the table.

This is a fall and winter appetizer, perfect for a holiday dinner, a family meal, or a slightly dressed up dinner with friends. It pairs well with a menu that continues with bold flavors, poultry or game as a main, leaving room for a simple dessert.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 2 steps, 30 min
  2. The same day Nothing to do
  3. Before the guests arrive 2 steps, 20 min
  4. When it's time to serve 1 step

The day before, make the chutney and let it rest in the fridge, the flavors meld overnight. Just before guests arrive, take the foie gras out of the fridge, slice it cleanly and toast the gingerbread. At serving time, all that's left is assembling the toasts and adding a pinch of flaky salt.

The ingredients

6 people

Butcher

  • Semi cooked duck foie gras 300 g

Pantry

  • Gingerbread 8 slices
  • Dried figs 150 g
  • Balsamic vinegaroften in the pantry 5 cl
  • Sugaroften in the pantry 50 g
  • Ground gingeroften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Onion 1

Allergens Gluten

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Chop the dried figs and onion, then cook them gently with the balsamic vinegar, sugar, ginger and a glass of water. 30 min

    Stir often toward the end, the chutney catches quickly once it thickens.

  2. Let the chutney cool, transfer it to a jar and keep it in the fridge.

    The chutney tastes even better the next day, once the flavors have melded.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Take the foie gras out of the fridge 15 minutes ahead and slice it thinly with a knife dipped in hot water. 15 min

    Wipe the blade between each slice for clean cuts.

  2. Cut the gingerbread into small rectangles and toast them lightly. 5 min

    Watch them closely, gingerbread burns fast because of the honey.

When it's time to serveThe final touches, right in front of your guests.

  1. Place a slice of foie gras on each toast and top with a spoonful of chutney.

    Finish with a pinch of flaky salt to bring out the foie gras.

Our tips to get it right

  • Choose a gingerbread made mostly with honey, without strong spices, so it doesn't mask the taste of the foie gras.
  • Let the chutney reduce over low heat until a spoon dragged across the bottom of the pan leaves a clear trail, that's the moment to stop cooking.
  • Make a few more toasts than guests, they're always the first thing to disappear.

The variations

  • Swap the dried figs for dried apricots for a slightly tangier chutney.
  • For a foie gras free version, top the toasted gingerbread with a slice of semi dry goat cheese and the same chutney.
  • To save time, use a store bought fig chutney and spend your time slicing the foie gras neatly instead.

What to serve it with

  • A glass of sweet white wine
  • A few lamb's lettuce leaves on the side
  • A glass of sparkling cider

Storage

The chutney keeps up to 5 days in the fridge in a closed jar. Assembled toasts don't keep, prepare the foie gras and gingerbread ahead but only assemble right before serving.

Questions about this recipe

Can I use whole foie gras instead of semi cooked?

Yes, whole foie gras slices just as well with a knife dipped in hot water. It's even more melting in the mouth, just let it come to temperature before slicing.

Does it have to be gingerbread, or can I use another bread?

Gingerbread brings the spiced sweetness that makes this recipe special, but toasted brioche works in a pinch. Avoid a bread that's too salty, it would overpower the foie gras.

How do I arrange these toasts nicely for a party?

Lay the toasts on a wooden board or a large flat plate, slightly overlapping, with the extra chutney in a small bowl on the side. A pinch of flaky salt added just before serving gives them a nice glossy look.

Does the fig chutney freeze well?

Yes, the chutney freezes well in a small jar or airtight bag, for up to 2 months. Thaw it in the fridge the day before you plan to use it.

Can foie gras toasts with fig chutney be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 2 steps, before the guests arrive, 2 steps, when it's time to serve, 1 step.

How long does it take to make foie gras toasts with fig chutney?

Allow 1 h in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "easy".

How many calories are in foie gras toasts with fig chutney?

About 210 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does foie gras toasts with fig chutney cost?

About €3.60 per person, that's €21.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Remember to ask your guests about their allergies before putting your menu together.

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