Herbed Butter Spread
Use to make chef Pierre Schaedelin's Open-Faced Baguette with Mushrooms and Artichokes and Open-Faced Baguette with Prosciutto and Green Olive Tapenade.
- Yield: Makes about 1/2 cup
Source: The Martha Stewart Show, December 2010
- 5 cloves garlic
- 1/2 bunch fresh flat-leaf parsley leaves
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon fresh thyme, leaves
- 1/4 teaspoon coarse salt
Place garlic and parsley in the bowl of a small food processor; process until finely chopped. Transfer to a medium bowl and add butter; blend using a fork. Add thyme and salt; stir until well combined.