Here, a foie gras mousse is spread on buttery brioche. The tartness of a clementine balances the richness of the mousse and bread.




  • Preheat oven to 300 degrees. Arrange bread on two baking sheets; place in oven to dry out and toast slightly, 5 to 7 minutes per side. Transfer to a wire rack to cool.

  • Using a small offset spatula, spread an equal amount of mousse on each bread slice. Using a 2-inch round cookie cutter, cut out one round from each slice. Top each with a clementine segment; garnish with walnuts. Serve immediately.