Château Crostini: Foie Gras & Late Harvest Grape

Ingredients

• •1 small baguette or brioche loaf, sliced into 1/2-inch thick rounds
• •2 tablespoons unsalted butter, melted
• •4 ounces Grade A Foie Gras (preferably Hudson Valley or Landes), sliced into 1/2 inch thick medallions
• •1 cup seedless red grapes (e.g., Crimson or Red Globe)
• •2 tablespoons aged balsamic vinegar
• •1 tablespoon granulated sugar
• •1 teaspoon fresh thyme leaves, plus extra for garnish
• •Flaky sea salt (e.g., Maldon) and freshly ground black pepper to taste

Prep Steps

1. 1Preheat your oven to 375°F (190°C). Brush the brioche slices with melted butter and toast on a baking sheet for 8 minutes
2. 2minutes, or until golden brown and crisp. Set aside.
3. 3In a small saucepan, combine the grapes, balsamic vinegar, and sugar. Cook over medium heat for 5 minutes
4. 4minutes, stirring occasionally, until the grapes are slightly softened and the sauce has reduced to a thick, syrupy glaze. Stir in the 1 teaspoon of fresh thyme.
5. 5Heat a small, dry skillet (preferably cast iron) over high heat until smoking hot. Season the foie gras medallions lightly with salt and pepper.
6. 6Sear the foie gras for 45 minutes
7. 7seconds per side until a deep golden
8. 8brown crust forms and the center is still soft. Work quickly, as foie gras renders fat rapidly.
9. 9To assemble, place one warm slice of seared foie gras onto each toasted brioche round.
10. 10Spoon a small amount of the warm balsamic
11. 11grape glaze over the foie gras.
12. 12Garnish with a few extra fresh thyme leaves and a final, delicate sprinkle of flaky sea salt. Serve immediately.