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"Pbj's"

By Amanda Hesser

Recipe information

  • Yield

    Hors d’oeuvres for 4 people, ages 12 and older

Ingredients

8 slices white sandwich bread (which should be soft and buttery, not dry)
8 tablespoons foie gras mousse, at room temperature
Coarse sea salt
4 tablespoons berry jam (preferably tart berries, like cranberries, blackberries and currants)

Preparation

  1. Step 1

    1. Lay the slices of bread on a breadboard. Spread the foie gras mousse on four of the slices. Sprinkle with coarse sea salt. Spread the jam on the other 4 slices of bread. Join the jam slices with the foie gras slices to make 4 sandwiches.

    Step 2

    2. Using a bread knife, cut off the crusts with gentle sawing motions, then cut the sandwiches diagonally into quarters, so you end up with triangles. Stack on a serving platter and march them out to the party.

Reprinted with permission from Six Foodie Memoirs by Amanda Hesser. May 2003 W.W. Norton & Co.
TagsSandwichStarterDinnerLunchNut FreeQuickEasy5 Ingredients or FewerNo-CookCookbooks
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