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Some treats, in looks and taste, seem decadent out of proportion to the difficulty of their execution. Provided that you have puff pastry on hand, these bâtons fall into this category.

I chose to make the tapenade version of the bâtons, using the Olivada recipe from Moosewood Restaurant Cooks at Home. This recipe uses ingredients I generally have on hand, so it’s become a favourite. As I had leftover gluten-free rough puff pastry in the freezer (from this wonderful French Fridays foray), there was no need for a shopping trip at all. I haven’t tried Dorie’s tapenade yet, but it looks wonderful – I just don’t usually have anchovies on hand. Instead of poppy seeds, I used sliced almonds, which toasted nicely while the bâtons (slices, really, the way I cut them) baked.

We enjoyed these, but they won’t become a staple in our house, unless I find a source for frozen gluten-free puff pastry. I like the rough puff pastry recipe I used quite a lot, but it’s a time-consuming task that I’ll probably only undertake two or three times a year. So, we’ll enjoy these with the pleasure reserved for the very occasional treat.

You can find many other blogged descriptions of this week’s FFWD recipe here: Mustard Bâtons

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