ReceptnaptárTartine with salted butter and lavender honey
Breton salted butter with Provençal lavender honey is one of the loveliest simple pairings in French cooking. The salty, creamy butter rounds off the floral sweetness of the honey, making a breakfast that tastes like dessert yet stays light, and it is on the table in five minutes.
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Ingredients
Method
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- Take the butter out of the fridge to soften a little.
- Cut the baguette open lengthwise. If using country bread, cut a 1.5 cm thick slice and, if you like, toast it lightly to pale brown in a toaster or dry pan for 1-2 minutes.
- Spread the bread evenly with the salted butter. On warm toast it half melts in.
- Drizzle the honey from a spoon in a thin zigzag stream.
- Serve fresh, with a cup of coffee or tea.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Lavender honey is strong and fragrant, so a thin ribbon is enough. Too much will overpower the flavour of the butter. If you have no lavender honey, acacia honey is also a lovely match.
- Do not add more salt to salted butter. If you only have unsalted butter, a pinch of flaky sea salt sprinkled on with the honey gives the same effect.
- On warm toast the butter half melts in and turns caramelly sweet with the honey. On cooler bread the contrast between the two flavours stays sharp. Both are good.
Frequently asked questions
Can I use unsalted butter?
Yes, but then sprinkle on a pinch of flaky salt. The sweet-salty contrast is the whole point.
Where can I find lavender honey?
In good honey shops, at producers' markets and on the speciality honey shelf of larger supermarkets. It is not cheap, but a jar lasts for months because you use so little.
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