I’ve been crazy busy, but just because I can’t seem to find my desk (or even my keys for that matter) doesn’t mean that I haven’t taken breaks to cook and bake and have friends in. Never mind that these nibblers are so quick to make that you don’t get much of a break …
The recipe comes from my book, Around My French Table, and it’s a favorite of mine for so many reasons:
It’s startlingly easy, chic and delicious.
It requires only 3 ingredients – puff pastry, mustard and egg for the glaze – and you can keep them all on hand. In fact, you might already have them.
You can make the bâtons ahead and stick them in the freezer, so they’re ready to bake ‘on demand’ in small or large quantities.
It so very much in keep ing with today’s style of French home cooking: it’s a dish that’s elegant but easy, unfussy but good looking, and one that’s fun to eat: it’s finger food of the type that invites après-eating finger licking. And any time you can lick your fingers in polite company is a good time.
I use storebought puff pastry for these and so does every French person I know. And I use strong Dijon mustard, but you can use something milder. You can use grainy mustard or honey mustard or a mixture of mustards. You can even skip the mustard and brush the pastry with tapenade (olive puree) or pesto or grated cheese or pureed sun-dried tomatoes … or … or …
Oh, just a word on the bâtons in my picture. I sprinkled them with sesame seeds because there weren’t any poppy seeds (mentioned in the recipe) in the house. You can play around with the sprinkle as well. Once again, cheese is a possibility, as are finely chopped nuts, coarse salt, seaweed or … or …
I can’t wait to see what you come up with.
The gorgeous picture at the top is by Alan Richardson and it comes from Around My French Table. The Mustard Bâtons (page 15) are in the glass, in the foreground are two Provencal Olive Fougasses (page 48), delicious and fun to make, and in the bowl are a selection of Herbed Olives (page 16). Every time I look at this picture, I want to be in it. I bet you understand.