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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


  1. 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.

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