Simply put, Christmas in France wouldn’t be Christmas without Foie Gras. (and yes, ethical debates around the making of Foie Gras do resurface every year in France before Christmas – but Foie Gras still is, and remains a staple).

This sweet and salty festive toast combines three of the classic ingredients you will find on a French Christmas table: foie gras, spice bread and seasonal persimmons. Persimmon (know in French as “kaki”) brings a soft and fleshy texture to this classic toast. Marinated with spices, citrus zest and port wine, this spiced persimmon chutney brings subtle heat and tanginess to the warmth of the spice bread and the creaminess of the foie gras.

Cooking notes:

• For one of my favorite spiced bread recipe, click here. 
• You can buy some good-quality canned fois gras online here and here.  

If you try this Spiced Persimmon Chutney on Foie Gras Toasts, let me know!  Leave a comment or share a photo on Instagram tagging @pardonyourfrench or using #pardonyourfrench. I’d love to see what you come up with.  

Bon Appétit!

Spiced Persimmon Chutney on Foie Gras Toasts

Print Recipe

Serves: 4 people Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 ripe persimmon
• ½ loaf of spice bread, cut into 8 slices
• 120g of canned foie gras
• Zest of ½ an orange.
• ½ tbsp white port wine
• ½ tsp white vinegar
• ½ tsp sugar
• 1 pinch of Sechuan pepper (4-5 peppercorns)
• 1 pinch of Espelette peper (or smoked paprika)

Instructions

Prepare the spiced persimmon chutney - In a bowl, mix the sugar, white port wine, white vinegar, sechuan pepper and orange zest. Slice and cube the persimmon (small ¼” cubes). Add the cubes into the chutney mix and set aside for 10 minutes.

Right before serving - toast the spice bread slices, delicately slice the foie gras and place 1 slice of foie gras on each slice of spice bread. Pour 2 tablespoons of chutney on top of each slice and sprinkle lightly with espelette pepper (or smoked paprika). Serve immediately.

This recipe is translated and adapted from Madame Cuisine. 

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