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Epicurious

Foie Gras with Date Purée and Pomegranate

4.4

(13)

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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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