1: Cut the black bread into cubes.
2: Place the croutons on a baking sheet lined with parchment paper and toast in a preheated fan oven at 180°C for 10 minutes, then remove and let cool.
3: Prepare the robiola mousse by combining robiola and curry powder in a bowl, mixing well with a spoon.
4: Transfer the curry robiola mousse into a piping bag and pipe it onto the cooled croutons.
5: Decorate with Saclà onion petals and chopped chives, and your tartines will be ready.
