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Tartines

Tartines

Featured, Vegan, Vegetables -

Tartine Cauliflower mousse with grapes

Ingredients

  • 4 slices grilled sourdough bread 16 red grapes
  • 1 small cauliflower in small florets
  • 2 shallots finely chopped
  • 200 ml vegetable cooking cream
  • 1 tsp brown sugar
  • 2 tbsp of Maille Dijon Originale Mustard

Prepration

  1. Mix the grapes with the brown sugar and caramelize in a preheated oven at 200 C for 10 minutes.
  2. Fry the shallots on low heat in some oil for 5 minutes without giving them colour.
  3. Add the cauliflower and cream and cook until soft on medium heat with lid on. Allow to cool and add 2 spoons Maille Dijon Originale Mustard.
  4. Spread the mousse on the tartines and garnish with the grapes.

Tartine Artichoke tapenade with prunes

Ingredients

  • 4 slices grilled sourdough bread 10 artichokes in oil
  • 1 garlic clove
  • 2 tbsp grated vegan cheese
  • 1 tbsp chopped parsley
  • 1 tbsp Maille Wholegrain Mustard
  • 2 prunes
  • A sprig of thyme

Prepration

  1. Drain the artichokes and pulse in a mixer together with garlic, parsley, Maille Wholegrain Mustardand cheese until fine.
  2. Cut the prunes in pieces and caramelize them in a pan with some brown sugar and the sprig of thyme.
  3. Spread the artichoke puree on the tartines, add the prunes on top.

Tartine Beetroot hummus with avocado

Ingredients

  • 4 slices sourdough bread grilled
  • 2 cooked beetroots in small pieces
  • 1 can chickpeas, rinsed with water
  • 2 peeled garlic cloves
  • 3 tbsp tahini
  • 1/2 lemon juice
  • 1/2 tsp finely ground cumin
  • 1 tbsp of Maille Dijon Originale Mustard

Prepration

  1. Add beetroots, chickpeas, Maille Dijon Originale Mustard, cumin, garlic, tahini and lemon juice into a blenderand mix until smooth.
  2. Spread the hummus on the tartines, add the sliced avocado on top and garnish with pine nuts.

Maille Tip

Make a variety of cool tartine flavors for cocktail parties! Good bye canape!