Summer Entertaining 2001: Serena Bass's Green Acres

  Garlic Bread With Green Butter

The Chef

Serves eight.

1 and 1/2 cups roughly chopped flat-leaf parsley
1 and 1/2 cups roughly chopped fresh basil leaves
1/2 cup chopped fresh tarragon leaves
10 cloves garlic, coarsely chopped
1 and 1/2 pounds unsalted butter, at room temperature
2 tablespoons lemon juice
1/2 teaspoon red pepper flakes
1 and 1/2 teaspoons sea salt
2 loaves French bread

Cooking Instructions
Place all the ingredients in a food processor and blend, scraping the sides occasionally, until a smooth green-flecked cream forms.

Preheat the oven to 350 degrees. Cut the French bread into 1 and 1/2-inch-thick slices, keeping them in order. Reassemble the loaf on aluminum foil, coating the cut sides of each slice of bread with the green butter. When all the sides are coated, wrap the bread in the foil. Place in the oven and bake for 20 minutes. Serve immediately. (This recipe makes more green butter than you need, but it freezes beautifully and is great on fish or steak.)