Using a melon baller scoop out little spheres from a 130g jar foie gras. Roll each ball in crushed, roasted hazelnuts. Set aside.

Toast 3-4 slices gingerbread. Cut into small squares. Place on a serving dish and add a dollop of fig chutney to each slice. Top with the foie gras.

Served with a chilled bottle of sparkling wine or champagne.

Makes about 14 -16 apéritifs.