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Pate, Fig, and Candied-Walnut Danish Sandwiches

  • yield: Makes 16

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Ingredients

  • 4 thin slices white bread, crusts removed
  • 3 tablespoons unsalted butter, preferably Danish, softened
  • 4 leaves green-leaf lettuce, stemmed
  • 16 slices (1 1/2 inch square, about 1/3 inch thick) duck liver pate with port jelly
  • 4 fresh or dried black or white figs, quartered lengthwise
  • 16 Candied Spicy Walnuts

Directions

  1. Step 1

    Spread 1 side of each bread slice with butter. Top each with a lettuce leaf; cut into quarters. Top each quarter with a slice of pate, a fig quarter, and a walnut.

Source
Martha Stewart Living, January 2007

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