“Keep it simple. Less is more. The better the ingredients the better the outcome.” —Sam Crannell, Executive Chef and Owner, LloydMartin
(Enough for 24 tartines)
White Bean Mousse:
4c white beans cooked and still warm
2T black truffle butter
¼ lb Plugrá butter
salt
Put all into a Cuisinart and puree until smooth and creamy.
Tartine:
Slice focaccia bread ¼ in thick by six inches long. Place on a sheet pan and brush with olive oil. Sprinkle with sea salt and bake at 350 degrees until crunchy, about 10-15 minutes.
Garnish:
Really good olive oil
Cornichons halved length-wise
Sliced radish
Marinated olives
Cherry tomatoes
Shaved Parmesan
You can add any vegetables you like or go crazy and add some bacon or ham!
Directions:
Use a piping bag to place a thick strip of mousse down the center of the bread, then artfully place your garnish.
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