Black Truffles & Foie Gras on Country Bread

• 4 slices of French country bread, cut ½ inch thick
• ¼ lb. foie gras terrine, not too cold
• 4<

Toast the country bread slices until they are golden brown in color. Cut the foie gras terrine into 4 thick slices. Put one slice on each piece of toast and carefully spread the foie gras, being sure to cover the toast entirely. Slice the black truffles ⅛ inch thick. Cover the foie gras on each piece of toast with a layer of sliced truffle. Grind black pepper over the truffles and season with M