MOUSSE TRUFFÉE TARTINE
8-9 Tartines
INGREDIENTS
- FOR THE COMPOUND BROWN BUTTER
- 2 sticks (1 cup) unsalted butter
- 1 tablespoon minced fresh rosemary
- 1 teaspoon minced fresh thyme
- 1 teaspoon finely grated lemon zest
- 3/ 4 teaspoon kosher salt
- 1/ 2 teaspoon freshly cracked black pepper
- 1 garlic clove, finely grated
- FOR THE TARTINE
- 1 French baguette, thinly sliced on a bias to ½ inch
- 1 cup compound brown butter
- 1 (4-ounce) package Three Little Pigs Organic Mousse Truffee
- Grated lemon zest, for garnish
- Thinly sliced chives, for garnish
- Quick pickled shallots, for garnish, optional
INSTRUCTIONS
FOR THE COMPOUND BROWN BUTTER
METHOD
-
STEP 1
In a medium saucepan, melt the butter over medium-high heat. Cook, whisking constantly, until brown and nutty in aroma, 6-8 minutes. Transfer to a heatproof bowl.
-
STEP 2
Stir in the rosemary, thyme, lemon zest, salt, pepper, and garlic. Let cool then transfer to an airtight container and chill until firm. Store in the refrigerator for up to 2 weeks, or in the freezer for up to 6 months.
FOR THE TARTINE
METHOD
-
STEP 1
Preheat oven to 350°F.
-
STEP 2
Spread 1 teaspoon of compound butter on to each slice of the french baguette. Toast in the oven until golden brown, about 5-8 minutes.
-
STEP 3
Spread 1-2 teaspoons of Three Little Pigs Organic Mousse Truffee on each slice of toast and garnish with lemon zest, chives and quick pickled shallots.
