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Pate, Fig, and Candied-Walnut Danish Sandwiches

Pate, Fig, and Candied-Walnut Danish Sandwiches

Name: Pate, Fig, and Candied-Walnut Danish Sandwiches
Yield: Makes 16
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 Walnuts

Rating: 2.33 stars

3 Ratings

This inventive combination of ingredients -- pate and fresh figs -- makes for scrumptious mini sandwiches.

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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 Walnuts

Directions

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.

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Reviews

3 Ratings

5 star values: 0
4 star values: 0
3 star values: 1
2 star values: 2
1 star values: 0

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Pate, Fig, and Candied-Walnut Danish Sandwiches

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Pate, Fig, and Candied-Walnut Danish Sandwiches

Ingredients

Directions

Reviews

All Reviews for Pate, Fig, and Candied-Walnut Danish Sandwiches