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Maille Tartines
- Prep Time: 10 MINS
- Cook Time: 10 MINS
- Total: 20 MINS
- Servings: 4
Maille Tartines
Ingredients
- 4 slices grilled sourdough bread 16 red grapes
- 1 small cauliflower in small florets
- 2 shallot finely chopped
- 200 ml vegetable cooking cream
- 2 tbsps Maille® Dijon Original Mustard
Tartine Artichoke tapenade with prunes
- 4 slices grilled sourdough bread 10 artichokes in oil
- 1 garlic clove
- 2 tbsps grated vegan cheese
- 1 tbsp chopped parsley
- 2 prunes
- thyme sprig
Tartine Beetroot hummus with avocado
- 4 slices sourdough bread grilled
- 2 cooked beetroot in small pieces
- 1 can chickpeas rinsed with water
- 2 peeled garlic cloves
- 3 tbsps tahini
- 1/2 lemon juice
- 1/2 tbsp Maille® Dijon Original Mustard
Preparation
Tartine Cauliflower mousse with grapes
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Mix the grapes with the brown sugar and caramelize in a preheated oven at 200 C for 10 minutes.
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Fry the shallots on low heat in some oil for 5 minutes without giving them colour.
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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.
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Spread the mousse on the tartines and garnish with the grapes.
Spread the mousse on the tartines and garnish with the grapes.
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Drain the artichokes and pulse in a mixer together with garlic, parsley, Maille Wholegrain Mustardand cheese until fine.
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Cut the prunes in pieces and caramelize them in a pan with some brown sugar and the sprig of thyme
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Spread the artichoke puree on the tartines, add the prunes on top.
Tartine Beetroot hummus with avocado
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Add beetroots, chickpeas, Maille Dijon Originale Mustard, cumin, garlic, tahini and lemon juice into a blenderand mix until smooth.
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Spread the hummus on the tartines, add the sliced avocado on top and garnish with pine nuts.
