Pasadena Star News/October 9 2002

Open-Faced Sandwich of Basil Butter with Tomatoes, Bacon and Parmesan
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 N/A N/A 179 N/A 4g 521mg 16g 10g 17mg


INGREDIENTS:
FOR BUTTER: 1-1/2 ounces freesh basil leaves 1/2 ounce parsley leaves 1/8 cup white vinegar
1/8 cup water 1/2 cup olive oil 1 large clove garlic, peeled
salt fresh ground black pepper 1 cup (2 sticks) unsalted butter, slightly melted
FOR SANDWICHES: 8 baguette slices cut on an angle 2 cups ripe cherry tomatoes, chopped fresh ground black pepper
salt 1/4 cup cooked, crisp bacon, julienned 8 sprigs fresh basil
1 small piece of Parmesan, cut into thin shavings



1 FOR BUTTER: Put the basil, parsley, vinegar, water, olive oil, garlic, pinch of salt and pepper in the blender and puree. Add pureed mix to the melted butter and stir until incorporated.
2 FOR SANDWICHES: Spread baguette slices with basil butter. Season tomatoes with salt and pepper to taste, and spoon 1/8 of tomatoes onto each buttered baguette slice. Garnish with bacon, basil springs, and fresh, shaved Parmesan cheese.

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