HOMEMADE BAGUETTE WITH HERB BUTTER

Time to face the facts. Life is better with butter. And what better to add than herbs grown in the garden? We grow the flowers we love to pick and herbs we love to eat. Florence loves helping pick herbs one by one, placing them in our hands. Herbs grow fast, but the growing season is short and (bitter) sweet in Maine. We’ve found chopping and mixing them up into softened butter, and then freezing them helps the herb season last longer. We liken it to getting a kiss from summer to spread on homemade baguettes during the bleak winter months. We recommend doing this throughout the summer and store the cubes in freezer bags to use all winter long on bread and for cooking!

Quite like pottery, homemade bread is a labor of love. It requires constant attention and patience. (Much like parenting these days!) Though time-consuming, there is nothing like it. The smell of fresh bread is heavenly, and the herb butter spread set in our CHARCOAL FRENCH BUTTER KEEPER helps give it that rich and savory taste with bright aromatics. Here is a link to our favorite Baguette Recipe!

We often crave European sandwiches stuffed with prosciutto, burrata, salted capers, and (of course) herb butter. It's our doctored up ham & cheese sandwich! Below we’ve included our favorite ingredients to use and how to make your own fresh herb butter.

We hope your mouth is watering. We wish we could share a bite or two, but for now, we'll share the recipe for you to try at home! Bon appétit!

THE RECIPE

INGREDIENTS

·    Salted Butter
·    Fresh Rosemary
·    Fresh Thyme
·   Fresh Homemade Baguette
·    Prosciutto
·    Burrata
·    Sun dried Tomatoes or Fresh
·    Capers

INSTRUCTIONS

Allow butter to soften to room temperature.
Wash and dry herbs and chop finely. You can use our Brass Cheese Knives to strip the leaves from their stems.
Mix herbs and butter together using a rubber spatula and fill the lid of your Campfire Pottery butter keeper with the mixture. Add a half inch of cool water into the base of your butter keeper. This creates a water seal, keeping your butter fresh at room temperature, so that it’s soft and spreadable. We can thank the French for this invention.
Spoon the extra butter into an ice cube tray and freeze for later. Don’t forget to transfer the frozen cubes into a freezer bag the following day so they stay fresh.
Generously spread the herb butter onto one side of your cooled sliced baguette. (Bread Recipe Here)
Layer in prosciutto, burrata, sun-dried tomato’s, and a few capers.
Slice and Enjoy!