TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER
APPETIZERS
TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER CHEF LESLIE DURKEE | COOK TIME 45 MIN. | MAKES 5 SERVINGS (2 SLICES EACH)
Ingredients
Directions
Rosemary Compound Butter
Rosemary Compound Butter
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1/2 cup - softened unsalted butter
1. In food processor, add scallion and rosemary. Chop for 1 minute.
•
2 tbsp - fresh rosemary chopped fine
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2 scallions
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1 tsp - fresh lemon juice
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pinch of salt
•
pinch pepper
Add butter slowly and remaining ingredients. Set aside.
Tartine 1. On sheet tray, lay all sourdough bread slices flat and broil in oven for 5 minutes.
2. Remove from oven, spread rosemary compound butter on each
tartine, then top with 1 slice of serrano ham and 2 slices of Marin
Tartine •
1/4 lb - thinly sliced serrano ham
•
8 oz - Marin French Cheese Triple
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1 sourdough baguette (10 slices - 1/4”
French Cheese Triple Crème Brie (1/4-inch thick).
3. Place in oven at 375°F, bake for 15 minutes or until brie is melted and golden.
Crème Brie thick each)
COOKING TIP •
Featuring:
Extra butter can be saved in fridge or freezer and used for sautés or melted on fresh fish!
MARIN FRENCH CHEESE TRIPLE CRÈME BRIE SKU # 1008358
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