This bread is pretty mind-blowing. It’s so flavorful and versatile. If you just change up the herbs, like flat leaf parsley, you can serve it with something else, like crab dip. The recipe comes from a sweet friend on the Eastern Shore of Maryland. Yanno, after thinking about her recommendation of serving it with crab dip… I’m wondering if she has some delicious crab dip recipe up her sleeve made with the Chesapeake Bay Blue Crabs. Yum. I may have to see if she wants to contribute another recipe to The Jessie Show.
preheat oven to 375F
1 large baguette sliced
3 Tablespoons of butter – use the real stuff here, people.
1/2 cup Extra Virgin Olive Oil
1 small grated onion – mild onion like Vidalia, or shallot (about a half cup grated)
crushed garlic clove (about a clove or two)
rosemary (about 2 tablespoons fresh, 1 tablespoon dried) I used thyme because I happen to love thyme and was using it in another recipe for dinner.
place butter and EVOO on baking sheet (with a lip on it so butter/evoo doesn’t drip off the edges) until butter melts. Tilt baking sheet to coat entirely with EVOO and butter. Place onion, garlic and herbs in butter/EVOO mixture and spread evenly over pan. Place bread slices in butter mixture and toast until crispy (about 10 minutes). Flip the bread over and toast again until crusty. Sprinkle lightly with sea salt if desired. It should be chewy in the center from all the butter and onion soaking in and the edges should be crusty and flavorful.
Serve with sliced pork loin. Yum!