Open-Faced Sandwich of Basil Butter with Tomatoes, Bacon and Parmesan

Ingredients

• For Basil Butter:
• 1 1/2 ozs. fresh basil leaves
• 1/2 oz. parsley leaves
• 1/8 cup white vinegar
• 1/8 cup water
• 1/2 cup olive oil
• 1 large clove garlic, peeled
• Salt
• Freshly ground black pepper
• 1 cup (2 sticks) unsalted butter, slightly melted
• *
• For sandwiches:
• 8 baguette slices cut on an angle
• 2 cups ripe cherry tomatoes, chopped
• Freshly ground black pepper
• Salt
• 1/4 cup cooked, crisp bacon, julienned
• 8 sprigs fresh basil
• 1 small piece of Parmesan cheese, cut into thin shavings

Directions

For the basil butter:

1. Put the basil, parsley, vinegar, water, olive oil, garlic, pinch of salt and pepper in the blender and puree.

2. Add pureed mix to the melted butter and stir until incorporated.

This yields 11/2 cups butter, which is more than is necessary for the recipe.

For the sandwiches:

1. Spread baguette slices with Basil Butter.

2. Season tomatoes with salt and pepper to taste, and spoon 1/8 of tomatoes onto each buttered baguette slice. Garnish with bacon, basil sprigs and fresh, shaved Parmesan cheese.

Makes 8 servings.

– Recipe created for American Butter Institute by Sarah Stegner, chef of the Ritz-Carlton, Chicago