Foie Gras Terrine on Sourdough Toast with Blackberries & Chestnuts

• Toast the bread:
  Slice the sourdough bread and toast until lightly crisp and golden.
• Make the compote:
  In a small saucepan, combine the blackberry and chestnut purées with the sugar and a pinch of Espelette chili. Simmer gently until the mixture thickens slightly.
• Prepare the fruit:
  Cut the fresh blackberries in half.
• Slice the Foie Gras:
  Using a mandoline or vegetable peeler, cut very thin slices of Foie Gras from the terrine.

Assembly & Presentation

• Spread a layer of the blackberry–chestnut compote over each toasted slice of sourdough.
• Add a few halved blackberries and small pieces of chestnut on top.
• Arrange the thin slices of Foie Gras over the toast.
• Finish with some crisp chestnut pieces and a few delicate oxalis leaves.