Mini Gingerbread Crostini, Foie Gras, Mango & Ginger Chutney

• 1 gingerbread or spice loaf
• 250 g slice of foie gras
• Mango (to taste)
• Ginger chutney (to taste)
• Salt (to taste)
• Pepper (to taste)

Slice the bread, toast lightly and cut into rounds with a cutter. With a hot knife, slice the foie gras thinly and place on bread.
Season with salt and garnish with a spoonful of chutney in the middle. Decorate with freshly-ground pepper.