This week’s French Fridays with Dorie recipe is a quick and easy appetizer called Mustard Bâtons. I made the tapenade variation a few months ago when I made my French Table Feast. I loved the Tapenade Bâtons, but this time I decided to stick with the original recipe.
You hardly need a recipe for this one, it’s so easy. Take some puff pastry dough and roll it out. Spread some mustard on half the rolled out dough. Fold the other half of the dough over the mustard. Cut the dough into strips and place on a baking sheet. Brush the tops of the strips with some lightly beaten egg, then optionally sprinkle with some poppy seeds. Pop them in the oven and you’re done! You can even freeze the unbaked bâtons and pull them out for a last-minute appetizer.
Of course I made this task a little more difficult by making my own whole wheat puff pastry. The whole wheat adds an extra dimension of flavor to the bâtons. I was afraid of having too strong a mustard flavor so I used less than the recipe called for. It turns out the whole wheat flavor overpowered the mustard, so I should have used more. My husband didn’t even know there was mustard until I mentioned it to him. Even with mustard flavor not coming through enough I really like these! They reheated nicely the next morning for breakfast.
I served these along side Herbed Cheese Scrambled Eggs on Asparagus.
There’s not much else to say about this easy recipe. If you are looking for something quick and easy to serve guests, I highly recommend this one.