Foie Gras Appetizers
Cut circles in white bread with a cookie cutter about 8 cm (approximately 3 inches) in diameter. Toast bread in a pan with melted butter until golden brown on both sides. Remove toast from pan and set aside on absorbent paper towel. Cut foie gras into circles with the same cookie cutter and place foie gras on toast. Cut wine jelly into small cubes and add to toast. Serve garnished with currants and arugula.