Using the cookie cutter, cut out circles from the gingerbread slices. Keep the scraps for other recipes.

Place a tablespoon of onion confit on each gingerbread round. Adjust the quantity to your taste.

Cut the foie gras into slices or pieces sized to fit the toasts. Place one piece on each prepared base.

Decorate the toasts with pomegranate seeds and a sprig of dill for a burst of color and freshness.

Arrange the toasts elegantly on a platter or slate. Serve immediately or store as needed.