Sizzle & Buzz: LloydMartin’s White Bean Mousse on Tartine with Vegatables


“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


Put all into a Cuisinart and puree until smooth and creamy.



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.



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!



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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