Recipe Courtesy of Louisiana Cookin’ magazine
This version of homemade garlic bread will blow your mind! Crunchy on the outside and soft and buttery on the inside, this baguette is filled with a homemade compound butter filled with fresh parsley, thyme, rosemary, oregano and of course, garlic. The secret ingredient to me was a splash of red wine vinegar to give a touch of acidity to the compound butter. However you slice it (ha….pun intended) this bread is a welcomed addition to just about any meal.
(To view this recipe, click on the blue title of the blog post above*)
‘Baguette with Green Herb Butter’
Ingredients:
- Recipe courtesy of Louisiana Cookin’ magazine, May/June 2014 issue
- 1/2 cup extra virgin olive oil
- 2 cloves garlic
- 1/2 bunch fresh parsley
- 1 1/2 teaspoons fresh rosemary leaves
- 1 1/2 teaspoons fresh oregano leaves
- 1 1/2 teaspoons fresh thyme leaves
- 1 cup butter, softened
- 1 Tablespoon red wine vinegar
- 1/2 teaspoon salt
- 2 (18-inch) baguettes
Directions:
- Preheat the oven to 350 degrees.
- In a small saucepan, add olive oil and garlic. Cook over medium-low heat until garlic is soft and golden, about 10 minutes. Transfer garlic to a clean dry paper towel, and let cool 10 minutes. Reserve oil for another use, if desired.
- In a workbowl of a food processor combine garlic, parsley, rosemary, oregano and thyme. Pulse 4 times; add butter, vinegar and salt. Process until combined. Butter can be frozen up to 1 month; soften before using.
- Slice baguettes, avoiding slicing though the bottom of the bread. Spread about 2 teaspoons butter between each bread slice. Bake until butter is melted and bread is golden, about 10 minutes. Lightly brush any remaining butter over warm bread. Serve immediately.
Tagged: baguette, bread, bread and butter, garlic, green herb butter, herb butter, Louisiana Cookin', oregano, parsley, red wine vinegar, rosemary, thyme
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