Thursday, September 25, 2014

Crostini Dijonnaise – Mustard-Infused Toasts for Extra Special Spreads

If you’re going to serve your pate or rillettes with toasted bread and mustard anyway, why not save a step, and just make mustard-flavored crostini? That’s the question I asked myself while making the potted duck spread we just posted, and this was the answer. 

For a first attempt I was very happy with the results. These had the same crispy crunch of traditional crostini, but also offered a fairly noticeable, mustardy zing.

I’m looking forward to trying some variations using hot mustard powder, maybe mixed into a little olive oil. Speaking of oil, my only criticism is that these needed a little more fat. Next time I’ll use a little more of the butter spread, and/or drizzle in some olive oil to insure we don’t have any dry spots.

That aside, I loved the color, and as we head into entertaining season, I think these would make a great addition to your appetizer arsenal, especially when paired with something as extra special as a batch of homemade rillettes (hint, hint). I really hope you give these a try soon. Enjoy!

Ingredients for one baguette:
1 baguette, sliced diagonally
4 tbsp soft butter
2 tbsp Dijon mustard
1 tbsp yellow mustard
salt, freshly ground black pepper, and cayenne to taste
- bake at 350 F. until crisp and golden brown
(Next time I may try to add a few tablespoons of olive oil, and a pinch of mustard powder to the mix)


Gerry Graham said...
This comment has been removed by the author.
Mark Leggett said...

Hey Chef john!
What size is that Silpat baking mat you have there.
I want to buy one but they are a little hard to get here in Oz.
Great recipe. Works well and I mixed a little olive oil with the butter mustard and that thinned it out so it spread really nicely.

When Life Gives You Sprinkles said...

Chef, John

You deserve the all the praise... for your buerre dijionnaise!

I'm a new fan of your beautiful food videos and I can't stop thinking of rhymes for all of the ingredients that I use now!!

Do you mind if I give you a little shout out on one of my upcoming blog posts? I will link to your YouTube channel!

Keep it up!


Chris K. said...

Why not use some extra duck fat in the compound butter?

Chef John said...

I think it's 11-5/8-Inch x 16-1/2-Inch, but not home to measure.

Chef John said...

I'm sure duck fat would be great in there!

Chef John said...

Amanda, you're welcome to link to whatever you'd like, I just can't link back until you're famous.;) thanks!

Joshua M said...

OMFG so simple yet so good. I have come to the realization that some of the simplest things in life are the best things. IMHO, Overly complex things are a nuisance when it comes to food. Keep rock'n it Chef.

Pipette1110 said...

i think i'm gonna make this recipe this weekend! maybe i'll serve it with some Raclette cheese and a little chunck of potato...
can't go wrong with one of your recipes anyway!

mamapua kam said...

Chef John,
I really want to try this! Is there something else really simple I could serve it with just for starters before I dive into trying the Rilettes?

Chef John said...

The things that are good on crispy toasts are too numerous to list! What dips do you like? Try that!

Kaybee said...

Chef John,
I stumbled on to your site two years ago and have been hooked ever since! I have always loved cooking but was mortally afraid of baking and making deserts. My first desert was the Molten Chocolate Lava and it came out great! Ever since, I have been your avid follower and tried out many of your recipes. The Duck Rillette was the latest and it was a super hit!
I have learned so much from you about little tips and tricks and cullnary terms and techniques. Thanks a lot Chef John
Best Regards

Anthony Burkett said...

Chef John, I'm thinking of making some poached figs (in port), stuffed with goat's cheese and baked till the peaks of the cheese are a golden brown....What type of crostini would you recommend to serve with?