Caren McSherry’s Foie Gras Brioche

If you're entertaining, nothing will excite your guests like a foie gras appetizer

Credit: iStock / sf_foodphoto

For a classy appie worthy of any holiday party, try this decadent foie gras

Foie Gras is the elite of the culinary world, a taste like no other. Be it Goose or Duck the flavour is sublime.


  • 150 grams foie gras, room temperature
  • 25 grams unsalted butter, room temperature
  • 1 brioche loaf or buns sliced ¼ inch thick
  • 1 – 200 gram jar “Ann Kirsebom’s” cranberry confit
  • 24 pistachio nuts, toasted


  1. Place the butter and foie gras in a bowl, beat until light and fluffy.
  2. Transfer to a piping bag fitted with a large star tube. Set Aside.
  3. Lightly toast the brioche until golden brown on each side.  Using a 2 inch fluted
  4. Cookie cutter punch out circles and place them on a serving plate.
  5. Pipe the foie gras mixture onto the brioche circles, spoon about ½ teaspoon of the cranberry confit on top.  Chill until serving time
  6. Chill until serving.  Transfer to a serving dish and garnish the top with a toasted pistachio nut. 

Makes 24 pieces.

Copyright© Caren McSherry 11/2013