In my late twenties, my friends and I started a dinner club we fondly named the Seasonal Soirée. As each season arrived, we would gather at someone’s home, where the host prepared a multi-course meal while the rest of us provided the beverages.
Over time, our gatherings shifted from quarterly to yearly, but the memories remain cherished. From savoring homemade queso and cilantro rice in a West Village walk-up to enjoying herb-crusted salmon in Brooklyn, the meals were always a labor of love.
While not every dish was a hit—like those endive boats with a questionable apple pie filling—they were all made with care, reflecting the bond we shared.
Why This Appetizer Shines
One recipe from those gatherings stands out to this day: Ina Garten’s Mustard and Gruyère Batons.
These puff pastry sticks, filled with Dijon mustard and topped with shredded Gruyère cheese, bake into golden, flaky perfection. Crisp yet airy, they’re versatile enough to pair with cocktails, cheese boards, or as a pre-dinner treat. Their simplicity and delicious flavor make them a go-to crowd-pleaser.
That’s the magic of Ina Garten’s recipes—they’re welcoming, festive, and effortlessly elegant.
How to Make Mustard and Gruyère Batons
- Prepare the Dough: Roll out thawed puff pastry into a 9×13-inch rectangle. Brush the lower half with Dijon mustard and a half-inch border with egg wash. Fold the plain half over the mustard-coated half and chill for 15 minutes.
- Cut and Top: Slice the pastry into strips, brush each with egg wash, and generously sprinkle with Gruyère mixed with Parmesan. Add a pinch of salt, chill again, and bake for 15 minutes.
- Serve: Let the batons cool slightly before serving. Their buttery aroma and crunchy texture are irresistible.
Helpful Tips for Perfect Batons
- Cutting the Batons: Use a pizza cutter for clean, straight edges.
- Cheese Sprinkling: Don’t worry about stray cheese—it turns into crispy bits perfect for snacking.
- Customizing Flavors: Experiment with additions like black pepper, rosemary, or even a layer of fig jam.
- Prep Ahead: Assemble the batons in advance, refrigerate, and bake fresh. This ensures maximum puffiness and flavor.
Conclusion
Ina Garten’s Mustard and Gruyère Batons are a must-have during the holiday season. Easy to prepare and universally loved, they bring warmth and sophistication to any gathering.
Whether served at an intimate dinner or a festive soirée, these flaky, cheesy delights will quickly disappear—leaving you eager to make them again.
READ ALSO: