Name: Foie Gras with Date Purée and Pomegranate
Cook time: 30 min
Total time: 40 min
Yield: Makes 32 hors d'oeuvres
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)

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Foie Gras with Date Purée and PomegranateRoland Bello

In these spectacular cocktail-ring-proportioned bites, the date purée gives surprising depth to the silky richness of foie gras. Add pomegranate seeds—a gorgeous garnet crown—for a burst of sour-sweet juice and a little crunch.

Cooks' notes:

· Brioche can be cut (but not toasted) 1 day ahead and kept in an airtight container at room temperature. · Date purée can be made 3 days ahead and chilled, covered. Bring to room temperature before serving.

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