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

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

Source: Martha Stewart Living, January 2007

Makes 16

Yield

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

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.