The star of this appetizer is the compound butter. Compound butter is simply softened butter that gets mixed with various other ingredients to impart flavor into the butter. This butter gets combined with kalamata olives, thyme, anchovy paste and lemon zest making a briny, salty butter that tastes great spread on a baguette topped with fresh radishes.
| Level: | Easy |
| Total: | 10 min |
| Active: | 10 min |
| Yield: | 14 to 16 baguettes |
Ingredients
- 1/4 cup pitted kalamata olives
- 4 tablespoons unsalted butter
- 1 teaspoon fresh thyme, plus more for topping
- 1/2 teaspoon anchovy paste
- 1/2 teaspoon grated lemon zest
- 14 to 16 baguette slices
- Thinly sliced radishes, for topping
Instructions
- Put the olives in a mini food processor and pulse until finely chopped. Add the butter, thyme, anchovy paste and lemon zest and process until almost smooth, scraping down the sides as needed.
- Spread the olive butter on the baguette slices and top with the radishes. Sprinkle with the chopped thyme.
Nutrition Facts
| Serving Size | 1 of 15 servings |
| Calories | 57 |
| Total Fat | 4 g |
| Saturated Fat | 2 g |
| Carbohydrates | 5 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 1 g |
| Cholesterol | 8 mg |
| Sodium | 82 mg |