Crostini Dijonnaise | Mustard Flavored Crostini Recipe

Crostini Dijonnaise | Mustard Flavored Crostini Recipe

If you are going to use your dough or rillettes with toasted bread and mustard anyway, why not save a step and just make crostini flavor of mustard? This is the question I asked myself while making the potted duck spread we just posted, and this was the response.

For a first attempt, I was very happy with the results. They had the same crunch crunchy crostini traditional, but also offered a zing quite perceptible, smoked.

I'm anxious to try some variations with hot mustard powder, perhaps mixed with a bit of olive oil. Speaking of oil, my only criticism is that they needed a little more fat. Next time I will use a little more butter spread or drizzle in olive oil to ensure that we do not all dry spots.

That said, I liked the color, and that we move towards the entertaining season, I think it would be a great addition to your arsenal of the aperitif, especially when it is associated with something special as extra in the form of lots of potted House (hint, hint). I really hope that you give these a test soon. Enjoy!

Ingredients for a baguette:

1 baguette, sliced diagonally

4 tbsp. softened butter

2 tablespoons Dijon mustard

1 tbsp. yellow mustard

Salt freshly ground black pepper and cayenne to taste

-Bake in the oven to 350 f. until crispy and Golden

(The next time I try to add a few tablespoons of olive oil and a pinch of mustard powder to the mix)

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