Prep Time: 10 minutes
Serves: 12

Hors d’oeuvres

Fois Gras Tartine

with Apple Riesling Jelly

1 Boulart Parisienne Baguette
1 Rougie Foie Gras Bloc (80g/90g)
1 jar Denninger’s Apple Riesling Wine Jelly
1 Granny Smith Apple, sliced into matchstick size pieces
pomegranate seeds

Slice baguette on the diagonal into thin 1/4 inch slices. Place under broiler to toast, flipping slices so they are golden brown on each side. Remove from oven and spread jelly on baguette slices. Top with a thin slice of foie gras. Garnish with green apple or pomegranate seeds. Makes 12 hors d’oeuvres.