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MOUSSE TRUFFÉE TARTINE

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
Mousse Truffee 8 oz.
Mousse Truffee 8 oz.

$10.99

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.

Top tips

Add a sprinkle of chives, lemon zest and quick pickled shallots for the perfect appetizer!

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