Biomio Organic Red Vermouth Jelly Toasts with Foie Gras

Today in #RecetasValdepablo, we’re giving you an idea to enjoy your favourite vermouth in a whole new way. An ideal and easy-to-make appetiser that combines different flavours and textures in every bite — guaranteed to delight any palate: Biomio Organic Red Vermouth Jelly Toasts with Foie Gras. Are you really going to miss out on trying it?

Ingredients:

• 6 sheets of neutral gelatine
• 500ml Biomio Red Vermouth
• 1 jar of stuffed olives
• 1 orange
• 1 tin of foie gras

Method:

• Heat the Biomio Vermouth in a saucepan. Just before it reaches boiling point, remove it from the heat and set aside.
• Soak the gelatine sheets in cold water, squeeze out the excess water and add them to the warm vermouth. Stir the mixture well.
• Place the olives in a mould and pour the vermouth mixture over them.
• Let it cool slightly, then place the mould in the fridge until the jelly sets completely.
• Spread a generous layer of foie gras onto the toasts and place a piece of the jelly on top.
• Finish with a little orange zest over the toasts and — voilà!

Bon appétit! 🍷✨