The Royal Tapestry Layers (Printable View)

Layered pâté, figs, goat cheese, and walnuts create an elegant appetizer with contrasting textures.

# Ingredient List:

→ Meats

01 - 7 oz duck or chicken liver pâté

→ Fruits

02 - 4.2 oz dried figs, thinly sliced

→ Dairy

03 - 2.8 oz soft goat cheese (chèvre), room temperature

→ Breads & Crackers

04 - 12 slices toasted brioche or gluten-free crackers

→ Nuts & Garnishes

05 - 1.4 oz toasted walnuts, roughly chopped
06 - Fresh thyme sprigs, for garnish

→ Condiments

07 - 2 tbsp fig jam (optional)

# How to Make:

01 - Arrange the toasted brioche slices or crackers on a large serving platter in a dense, overlapping pattern to resemble a tapestry.
02 - Spread a generous layer of liver pâté evenly over each piece of bread or cracker.
03 - Distribute thinly sliced dried figs atop the pâté, ensuring full coverage and visual contrast.
04 - Place small spoonfuls of soft goat cheese among the figs and pâté across the platter.
05 - Scatter roughly chopped toasted walnuts over the assembled layers for added texture.
06 - Optionally drizzle fig jam over the entire arrangement and garnish with fresh thyme sprigs.
07 - Present immediately, inviting guests to enjoy the layered flavors.

# Expert Tips:

01 -
  • It looks restaurant-worthy but takes barely twenty minutes, making you feel like a culinary genius without the stress.
  • The textural contrast between creamy pâté, chewy figs, and crunchy walnuts keeps each bite interesting.
  • It's naturally gluten-free adaptable, so you're not leaving anyone out at the table.
02 -
  • Room temperature goat cheese is non-negotiable; cold cheese tears the bread and ruins the visual, learned this the painful way during a catering disaster.
  • Brioche must be toasted or it turns into cardboard mush under the weight of the pâté—room-temperature bread is a setup for failure.
03 -
  • Buy pâté from a butcher counter if possible; the texture and flavor quality jump noticeably compared to grocery store versions, and it justifies the small splurge.
  • Slice your figs with a slightly wet knife so they don't stick and tear; this one trick changes everything about how they look on the board.
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