Good French butter and bread.
Chives on Toast - Adapted from Cooking with Pomiane (Page 188)
3 ounces of chopped fresh chives
2 ounces of butter
1/2 of a baguette or other crusty bread cut into 3/4-inch slices, then lightly toasted in a 200 degree F oven for a few minutes
In a small saucepan, heat the butter just until melted. Turn off the heat. Add the chives and gentle stir them with a wooden spoon until they are well coated with butter and have turned a more brilliant shade of green. Divide chive butter mixture on lightly toasted baguette slices. Serve immediately. Serves 4 as part of a cocktail hour. --
Who's got the last laugh now?
This post is being submitted for Weekend Herb Blogging, Kalyn Denny's weekly food-blogging event, which I have the privilege of hosting this week. Thank you for all your amazing posts. Please tune in tomorrow. I will have the round-up posted late Monday night New York time, when I will announce the random winner of Aliza Green's Field Guild to Herbs and Spices, as well as reel off all the glorious recipes that have been submitted. You are all winners to me!