Black Bread and Butter Lattice Recipe
This make-ahead hors d'oeuvre from Jacques Pépin's Heart & Soul in the Kitchen is very inviting: Stacks of cocktail bread slathered with horseradish butter create a stunning layer-cake result.
Photo: Johnny Miller
Serves 4
3 Tbsp. unsalted butter, softened
1 tsp. bottled horseradish, drained
¼ tsp. ground black pepper
12 3" slices square cocktail pumpernickel bread
Smoked salmon, for serving
Sliced cucumber or radish, for serving
Active time: 5 minutes
Total time: 35 minutes
In a small bowl, mix together butter, horseradish and black pepper. Spread 1 tsp. butter mixture on 1 slice of bread and cover with another slice. Continue the process using 4 additional slices; do not butter the top slice.
Repeat with remaining 6 slices and butter mixture (you'll have 2 bread stacks). Refrigerate about 30 minutes.
Just before serving, cut each bread stack vertically into 6 slices. Serve with smoked salmon and sliced cucumber or radish.
Ingredients
Directions
Active time: 5 minutes
Total time: 35 minutes
In a small bowl, mix together butter, horseradish and black pepper. Spread 1 tsp. butter mixture on 1 slice of bread and cover with another slice. Continue the process using 4 additional slices; do not butter the top slice.
Repeat with remaining 6 slices and butter mixture (you'll have 2 bread stacks). Refrigerate about 30 minutes.
Just before serving, cut each bread stack vertically into 6 slices. Serve with smoked salmon and sliced cucumber or radish.
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