Foie Gras Toasts with Sauternes Geleé
Foie Gras Toasts with Sauternes Geleé is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Lightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionLightly oil a shallow 8-inch square baking dish or pan and line bottom and sides with a sheet of plastic wrap.
Bring Sauternes and sugar to a boil in a small heavy saucepan, stirring until sugar has dissolved.
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.
Pour wine-gelatin mixture into lined dish and chill, covered, until set, at least 4 hours.
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).
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.
Preheat oven to 450°F with rack in upper third.
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.
Top toasts with foie-gras-and-gelée stacks.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
