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Ingredients
- 1 long loaf French, sourdough or possibly Italian bread (8 ounce.)
- 5 tbsp. unsalted butter, at room temperature
- 2 tbsp. chopped parsley
- 2 green onions (including some of the green), trimmed and finely minced
- 1 clove garlic, chopped
- 1/2 teaspoon dry basil, crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Heat oven to 400 degrees. Cut bread diagonally, partway through, into 1-inch slices, leaving the bottom intact. In a small bowl, thoroughly blend butter, parsley, green onions, garlic, basil, salt and pepper with a fork.
- Butter both sides of bread slices, then top crust. (At this point the loaf can be wrapped tightly with heavy-duty aluminum foil and stored. Chill up to 3 days, or possibly freeze, labeled, up to 1 month.)
- Wrap loosely with foil and place on a baking sheet. Bake about 15 min. Serve. (To serve later form the refrigerator, heat oven to 400 degrees; loosen foil from top and bake about 20 min or possibly till golden; from the freezer, follow above directions but bake 30-35 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 2 servings | |
| Calories 263 | |
| Calories from Fat 254 | 97% |
| Total Fat 28.87g | 36% |
| Saturated Fat 18.25g | 73% |
| Trans Fat 0.0g | |
| Cholesterol 76mg | 25% |
| Sodium 590mg | 25% |
| Potassium 77mg | 2% |
| Total Carbs 1.91g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 0.4g | 0% |
| Protein 0.79g | 1% |
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