Foie Gras Toasts with Sauternes Geleé
Elegant appetizer featuring luxurious foie gras terrine paired with sweet Sauternes wine jelly, served atop crispy buttered toast points. Perfect for special occasions and sophisticated gatherings.
Ingredients
- •1 cup Sauternes or other white dessert wine
- •½ cup sugar
- •1½ teaspoons unflavored gelatin
- •2 tablespoons water
- •6 ounces foie gras terrine
- •6 slices firm white bread
- •1½ tablespoons unsalted butter
- •1 piece small offset spatula
Cooking Instructions
- 1.
Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
5 min
- 2.
Bring Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.
10 min
- 3.
Meanwhile, sprinkle gelatin over water in a small bowl and let soften 1 minute. Pour hot wine over gelatin mixture, then stir until gelatin has dissolved. Cool to room temperature.
15 min
- 4.
Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.
240 min
- 5.
Lift gelée out of dish using plastic wrap and transfer to a cutting board. Cut gelée into 3/4-inch squares (without cutting through plastic).
10 min
- 6.
Cut foie gras into 1-inch squares (about 1/4 inch thick). Transfer squares with offset spatula to a tray lined with plastic wrap, then top each with a square of gelée (you will have extra gelée). Chill, covered with plastic wrap, until ready to serve.
15 min
- 7.
Preheat oven to 450°F with rack in upper third.
10 min
- 8.
Trim crusts from bread, then brush with butter and cut 6 (1 1/4-inch) squares from each slice. Arrange in a 4-sided sheet pan and bake until golden, about 6 minutes.
6 min
- 9.
Top toasts with foie-gras-and-gelée stacks.
5 min
