Use to make chef Pierre Schaedelin's Open-Faced Baguette with Mushrooms and Artichokes and Open-Faced Baguette with Prosciutto and Green Olive Tapenade.
Source: The Martha Stewart Show, December 2010
Yield Makes about 1/2 cup
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.