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Ingredients

Serves 16 as an appetizer

• 1 tablespoon unsalted butter
• 3 large shallots
• 1 cup ruby port
• 2 dried bay leaves
• 4 whole black peppercorns
• 1 long strip orange peel
• 16 black or purple figs, quartered
• Salt and freshly ground black pepper
• 1 1/2 teaspoons fresh thyme, leaves, plus 8 sprigs for garnish
• 8 half-inch-thick slices whole-grain walnut bread
• Olive oil, for brushing

Description

Pate De Foie Gras Spreads As Easily As Butter And Is Available In Most Specialty-food Or Cheese Shops. It Is Usually Sold In Small Individual Terrines Or Sliced From A Larger Terrine And Sold By The Pound.

Martha Stewart