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
Preparation
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.
