Looking for an easy appetizer? Try this simple variation on toasted bread and butter. You can make the herb butter ahead of time, as long as you soften it before smoothing it on the baguette.
But don’t stop there. “This vibrant green garlic butter is good on just about everything,” celebrity chef Laurent Tourondel writes in his new cookbook, “Fresh from the Market” (John Wiley & Sons, $35). “I love to stuff it under the skin of a chicken before roasting, dollop it on top of grilled steak, or fold it into a bowl of perfectly blanched peas. You can also add other herbs depending upon your tastes.”
I made the recipe below but added feta cheese crumbles to the top of each before sticking it under the broiler. It worked quite well.
Green Garlic Bread
1/4 cup parsley leaves
4 tablespoons unsalted butter, at room temperature
1/2 small shallot, peeled
1 garlic clove, peeled
Sea salt, to taste
Freshly ground black pepper, to taste
1 small baguette
Preheat the oven to 500 degrees. Place the parsley, butter, shallot and garlic in a food processor fitted with a metal blade. Plus on and off until all the ingredients are incorporated and the color of the butter is bright green. Season to taste with salt and pepper.
Without cutting completely through the bottom of the loaf, cut the bread diagonally with a serrated knife into 1 1/2-inch thick slices. Spread the butter between each slice. Place the bread on a baking sheet and heat uncovered in the oven until the butter has completely melted and the bread is piping hot, about 5 minutes. Serve immediately.
Makes 6 servings.
From “Fresh from the Market” by Laurent Tourondel and Charlotte March