Crostini Dijonnaise

If you’re going to serve your pate or rillettes with toasted bread and mustard anyway, why not save a step and just make mustard-flavored crostini? That’s the question I asked myself while making a potted duck spread, and this was the answer.

Original recipe makes 16 crostini


1/4 cup butter, softened
2 tablespoons Dijon mustard
1 tablespoon prepared yellow mustard
1 pinch cayenne pepper
salt and ground black pepper to taste
1 baguette, cut diagonally into 1/2-inch slices

  • PREP

    15 mins

  • COOK

    25 mins


    40 mins


  1. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with a silicone baking mat.
  2. Stir butter, Dijon mustard, yellow mustard, cayenne pepper, salt, and black pepper together in a bowl until spreadable and smooth.
  3. Spread mustard mixture generously onto both sides of each bread slice. Place bread slices on the prepared baking sheet.
  4. Bake in the preheated oven for 15 minutes. Flip bread slices and continue baking until golden brown and crisp, 10 to 15 minutes more.


Calories: 89 kcal
Carbohydrates: 12.4 g
Cholesterol: 8 mg
Fat: 3.3 g
Fiber: 0.5 g
Protein: 2.6 g
Sodium: 226 mg