Foie Gras Toasts with Sauternes Geleé

Directions

1. 1.

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

2. 2.

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

3. 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. 4.

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

5. 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. 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. 7.

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

8. 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. 9.

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