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Jambon Beurre

Jambon Beurre

A traditional French breakfast toast paired with wine; some believe wine invigorates the body. Try it, you decide! 

Recipe by: Gabrielle


Wine Pairing:  2016 Pietro Family Cellars Tusca Red Wine, Napa County (Super Tuscan style)

PREP TIME: 10 minutes COOK TIME: 40 minutes TOTAL TIME: 50 minutes


Candied Orange Slices: Yield 7-9 slices

  • 1 sheet parchment paper
  • 1 orange, sliced ¼” thick, seeds removed
  • 4 Tbsp. GC Napa Valley Natural Culinary Lavender Infused Honey

Jambon Beurre

  • 4 Tbsp. unsalted butter, room temperature
  • 1 tsp. GC Napa Valley Natural Tarragon Pink Peppercorn
  • 1 tsp. GC Napa Valley Natural Orange Finishing Sea Salt
  • 1 loaf French Bread, cut (6) ½” thick slices 4-5” in length
  • 6 slices ham, deli or black forest, cut ¼” thick
  • 12 slices brie cheese, cut ¼” thick
  • 6 Tbsp. GC Napa Valley Natural Orange Infused Honey or GC Napa Valley Natural Culinary Lavender Infused Honey, warmed
  • 2 candied orange slices, quartered into 8 pieces


Prepare Candied Orange Slices

  1. Preheat oven to 175 degrees. Place parchment paper on baking sheet followed by a wire cooling rack. Lay orange slices on the rack in a single layer. Warm Lavender Infused Honey in microwave at 5 second intervals to just spreading consistency. Evenly spread on each side of the orange slices. Bake until crisp, about 40 minutes.

Prepare Jambon Beurre

  1. Mix in a small bowl the butter, Tarragon Pink Peppercorn, and Orange Finishing Sea Salt to create a compound butter.
  2. Spread 2 tsp. compound butter on one side of each bread slice.
  3. Fold or roll 1 slice of ham, place on top buttered side of bread slice followed by 2 slices of brie (your preference of rind intact or removed). Repeat with remaining bread slices.


Place Jambon Beurres on a serving platter or on individual plates. Top each with 2-3 tsp. warmed Orange Honey and 1 small piece of candied orange as a crunchy garnish.


  • 1 orange
  • 1 stick (4 oz.) unsalted butter
  • 1 loaf French bread
  • 8 oz. deli ham, deli or black forest, cut ¼” thick
  • 1 lb. brie cheese
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