I’m always looking for ways to jazz up side dishes. This is one of the many reasons I love this garlic herb butter. It can be made ahead of time, frozen or refrigerated and then plopped on any kind of bread you want to make scrumptious. It’s SUPER easy to make too. Lets get started!
Start by chopping up some fresh parsley.
Beat up some softened butter real well–until it’s nice and fluffy!
Add in your garlic and parsley and mix it a tad more.
Plop your butter glob onto a piece of saran wrap or press and seal paper.
Shape it to resemble a small log.
At this point you can either freeze it or refrigerator it for later use.
When you want to use it, slice it up and spread it out on your bread.
Since I like to use a big french loaf, I use thick slices. You can for sure slice it thinner or use less if you want don’t want as much butter.
Once it’s softened a bit, spread it all out.
Put the bread in a cold oven and turn on the broiler. Give it about 5 minutes to melt and toast up. Since everyone’s broilers are a bit different, make sure to keep a close eye on it!
Slice and serve!
- 2 sticks (1/2 cup) softened butter
- 2 tablespoons chopped parsley
- 3 cloves of garlic, minced
- With either a stand mixer or hand mixer, beat softened butter for a few minutes until it is light and fluffy.
- Add in the garlic and parsley until it is thoroughly mixed in.
- Using a plastic wrap, form the butter into the shape of small log.
- Refrigerate or freeze until you want to use it!
I like to use the butter on a large french loaf of bread. Slice it up and broil the bread for about 5 minutes until butter is melted in and starting to brown.
This recipe would go well with: