+
0 (0)

Categories: Appetizers, Vegetarian

Warm Baguette With Gremolata Butter

Entertaining? Guests love the informality and ease of a soup party. Make this robust, highly flavorful Italian pasta and bean soup the centerpiece of the gathering. Pasta e fagioli is an Italian classic, always varied according to the cook's preferences ... Read more

Active work time: 10 minutes | Total preparation time: 25 minutes | Serves 6 to 8
  • 2 tablespoons minced parsley
  • 1 teaspoon grated lemon zest
  • 1 teaspoon minced garlic
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1/4 teaspoon salt
  • 1 (1-pound, 4-ounce) baguette, cut in half, halves split lengthwise

Step 1Heat the oven to 400 degrees.

Step 2Place the parsley, lemon zest, garlic, butter and salt in a mini-processor or small bowl. Mix until smooth.

Step 3Spread each quarter of the bread with the mixture, dividing evenly. (This can be made a day ahead and refrigerated or frozen up to 1 month.)

Step 4To serve, bake the bread, cut side up, in a single layer on a baking sheet until just beginning to brown, about 15 minutes (bake the bread slightly longer if frozen). Cut each into 4 pieces. Serve hot.

Each of 8 servings:
246 calories; 507 mg sodium; 16 mg cholesterol; 8 grams fat; 4 grams saturated fat; 37 grams carbohydrates; 6 grams protein; 2.19 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Appetizers
Deviled eggs with California white sturgeon caviar
Broiled clams with herbed butter
White gazpacho with pine nuts
Chicharrones de queso with tomatillo-radish salsa and tortillas