Daring Cajun Tartine

Recipe submitted by Chef Ludo

Get ready to meet (and devour) the tartine of your dreams created by our friend and chef Ludo Lefebvre. Country bread topped with spicy Daring Cajun Pieces, triple cream brie, honey butter and tomato. The basil leaves add an herby finish to this decadent lunch, snack or perfect accompaniment to your favorite glass of wine.

10 Minutes | Serves 2-4


  • Triple cream brie, sliced (when cold)
  • 1
    large heirloom tomato, sliced
  • Fresh basil leaves, as needed
  • Country bread, sliced
  • Extra virgin olive oil, as needed
  • Garlic cloves, as needed
  • Kosher salt, as needed
  • Grapeseed oil, as needed
  • 3 Tbsp.
    unsalted butter
  • 1 Tbs.
  • 2
    pinches ancho chile powder
  • 1 tsp.
    bee pollen


  • Large pan


Step 1

Make the honey butter. Let the unsalted butter come to room temperature. With the back of a spoon, combine the butter with the honey, ancho chile powder, and bee pollen until evenly incorporated. Set aside.

Daring Cajun Pieces on counter

Step 2

Slice the country bread and drizzle on both sides with extra virgin olive oil. Toast in a dry pan until golden brown on both sides. Slice a garlic clove in half and rub the cut side over the toasted bread.

Step 3

Heat grapeseed oil in a hot pan and cook the Daring Cajun Pieces.

Oil drizzled on Daring Cajun Pieces

Step 4

Assemble your tartine with honey butter, tomato, triple cream brie, basil leaves, and Daring Cajun Pieces.

Chef tasting Daring Cajun Pieces

This recipe features

Daring Cajun Plant Based Vegan Chicken Pieces Pouch

Daring Cajun Pieces

6 x 8oz pouches$45.00