Toasted French Bread with Pistachio Butter
Submitted by jojobird
Broiled French bread slathered with pistachio compound butter seasoned with lemon, oregano, and garlic. Crunchy, buttery, and on the table in 15 minutes flat.
YIELD
6 servingsPREP
10 minCOOK
5 minREADY
15 minGarlic bread just got a serious upgrade.
Softened butter gets mixed with finely chopped pistachios, a squeeze of lemon juice, crushed oregano, black pepper, and garlic powder. Spread it generously over both halves of a split French loaf, sprinkle more pistachios on top, and slide the whole thing under the broiler.
Five minutes later you’ve got bread that’s golden, bubbling, and impossibly fragrant. The pistachios toast under the heat and turn nutty and crisp, the butter melts into every crevice, and that hit of lemon and oregano keeps it all bright and savory.
Slice it up and try not to eat half the loaf before it hits the table.
Kitchen Tips
- Chop the pistachios fine for the butter mixture, but leave the ones you sprinkle on top a bit chunkier. The contrast in texture makes each bite more interesting.
- Watch it like a hawk under the broiler. The line between golden brown and burnt is about 30 seconds.
- Swap lime juice for lemon if you want a slightly more tropical spin.
Ingredients
Directions
Combine butter, 2 tablespoon pistachios, lemon juice and seasonings.
Halve bread lengthwise; spread both cut surfaces with butter mixture.
Sprinkle with remaining pistachios.
Broil 5 inches from heat until bread is hot and top is lightly browned.
Slice and serve.
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