Mousses / Hors d'oeuvres

Mousse Truffée Tartines

with Mousse Truffée 5.5 oz - Pork & Chicken Liver Mousse with Truffles

​Thin, crispy toasts are topped with a luscious, nutty brown butter and finished with Three Little Pigs Organic Mousse Truffee. Add a sprinle of chives, lemon zest and quick pickled shallots for the perfect appetizer! Recipe courtesy of Jake Cohen via The

​4 servings


1 package Mousse Truffée 5.5 oz


  • 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


  • 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



  • 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.
  • 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.


  • Preheat oven to 350°F.
  • 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.

  • 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.