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TRIPLE CRÈME BRIE TARTINE WITH ROSEMARY BUTTER<br />
APPETIZERS<br />
TRIPLE CRÈME BRIE TARTINE<br />
WITH ROSEMARY BUTTER<br />
CHEF LESLIE DURKEE | COOK TIME 45 MIN. | MAKES 5 SERVINGS (2 SLICES EACH)<br />
Ingredients<br />
Rosemary Compound Butter<br />
• 1/2 cup - softened unsalted butter<br />
• 2 tbsp - fresh rosemary chopped fine<br />
• 2 scallions<br />
• 1 tsp - fresh lemon juice<br />
• pinch of salt<br />
• pinch pepper<br />
Tartine<br />
• 1/4 lb - thinly sliced serrano ham<br />
• 8 oz - Marin French Cheese Triple<br />
Crème Brie<br />
• 1 sourdough baguette (10 slices - 1/4”<br />
thick each)<br />
Featuring:<br />
Directions<br />
Rosemary Compound Butter<br />
1. In food processor, add scallion and rosemary. Chop for 1 minute.<br />
Tartine<br />
Add butter slowly and remaining ingredients. Set aside.<br />
1. On sheet tray, lay all sourdough bread slices flat and broil in oven<br />
for 5 minutes.<br />
2. Remove from oven, spread rosemary compound butter on each<br />
tartine, then top with 1 slice of serrano ham and 2 slices of Marin<br />
French Cheese Triple Crème Brie (1/4-inch thick).<br />
3. Place in oven at 375°F, bake for 15 minutes or until brie is melted<br />
and golden.<br />
COOKING TIP<br />
• Extra butter can be saved in fridge or freezer and used for sautés or<br />
melted on fresh fish!<br />
MARIN FRENCH CHEESE TRIPLE<br />
CRÈME BRIE<br />
SKU # 1008358<br />
41
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