Half Smoke Brioche Bites

1. 1

   Slice your brioche loaf into normal size sandwich slices. Use a cookie cutter or a glass that is about 2 inches in diameter and cut rounds from the brioche. Lightly toast the rounds in a toaster - just letting them brown very slightly.

2. 2

   In a skillet over medium heat, place a batch of half smoke slices in and let them sit for 5 minutes. They should get a really beautiful caramelization on them and render out a good amount of fat. Flip the slice and cook for another 3 minutes, checking for caramelization. Keep the first batch warm in a 200 degree oven on a baking sheet, covered in foil while you cook the rest.

3. 3

   Brunoise your pickles (very tiny, tiny dice) or as nice little squares as you can get.

4. 4

   Take a brioche round and top with a warm half smoke. Place 1/2 teaspoon of mustard (or more or less depending on your taste and how strong your mustard is) and decorate the top with a sprinkling of pickles.

* Per serving · 4 servings · Values may vary.

No additional tips available.