Foie Gras Toasts with Sauternes Geleé

From the kitchen of Carly

Silky foie gras on crisp buttered toast meets a jewel-toned Sauternes gelée that dissolves on your tongue. Luxurious, elegant, and surprisingly straightforward. This is the appetizer that makes everyone lean in closer.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11 cup Sauternes or other white dessert wine
  • 11/2 cup sugar
  • 11 1/2 teaspoons unflavored gelatin (from a 1/4-ounce envelope)
  • 12 tablespoons water
  • 11 (1-inch-thick) slice of foie gras terrine (6 ounces; not páté or mousse) or a 6 1/2-ounces block
  • 16 (1/2-inch-thick) slices firm white bread (pullman loaf or firm sandwich bread)
  • 11 1/2 tablespoons unsalted butter, melted
  • 1Equipment: a small offset spatula

Instructions

  1. Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.

  2. Bring Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.

  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.

  4. Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.

  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).

  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.

  7. Preheat oven to 450°F with rack in upper third.

  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.

  9. Top toasts with foie-gras-and-gelée stacks.