Active Time

　　1 hr

　　Total Time

　　1 hr

　　

Ingredients

Makes 60 hors d'oeuvres

　　3 large brioche or challah loaves, crusts removed

　　5 tablespoons unsalted butter

　　3/4 cup plus 3 tablespoons olive oil

　　2 teaspoons freshly ground black pepper, or to taste

　　2 teaspoons fresh lemon juice

　　1 1/2 cups lingonberry jam or spread

　　1 pound fresh foie gras or cleaned chicken livers (see Cooks' notes)

　　

Step 1

Cut brioche into 3/4-inch-thick slices, then into 60 (1 1/2-inch) cubes. Heat 1 tablespoon butter with 2 tablespoons oil in a 12-inch nonstick skillet over moderate heat until foam subsides. Cook brioche cubes, 12 at a time, until golden brown on top and bottom, about 3 minutes total. Transfer brioche as cooked to a rack to cool and sprinkle with salt to taste. Between batches, carefully wipe skillet clean with paper towels and add more butter and oil.

　　

Step 2

Stir pepper and juice into jam. Chill jam, covered, until ready to use.

　　

Step 3

Preheat oven to 400°F.

　　

Step 4

Cut foie gras into 1- by 1/2-inch pieces and season with salt and pepper. Heat 1 tablespoon oil in a 12-inch nonstick skillet over moderately high heat until hot but not smoking. Reduce heat to moderate and cook foie gras, about 20 pieces at a time, until golden brown on both sides, about 1 1/2 minutes total. Transfer foie gras as cooked to a shallow baking pan with a spatula and arrange in 1 layer. Between batches, carefully wipe skillet clean.

　　

Step 5

Reheat foie gras as needed in middle of oven 2 minutes, or until just hot, before assembling hors d'oeuvres. Just before serving, top toasts with lingonberry jam, then foie gras.

　　Cooks' notes:

　　• Lingonberry jam topping may be made 2 days ahead and chilled, covered.

　　• Toasts may be made 1 day ahead and cooled completely before being stored in an airtight container at room temperature. If toasts get soft, recrisp them on a baking sheet in middle of a 400°F oven.

　　• If using chicken livers, separate lobes and pat dry. Season with salt and pepper. Cook the livers, whole, until cooked through, about 4 minutes total. Cut the livers into pieces after they are cooked.