Bread Service Recipe

Warm and slice

Preheat the oven to 350°F (175°C). Place the whole sourdough boule (and optional baguette) on a baking sheet and warm for 8–10 minutes until the crust is crisp and the interior is slightly warmed. Remove and let rest 2 minutes. Using a serrated knife, slice the loaf into 1/2-inch thick slices (or slice baguette on the bias into 3/4-inch pieces). Keep warm in a clean towel-lined basket.

If you prefer to serve some pieces toasted: arrange slices in a single layer on the baking sheet and toast under a broiler for 1–2 minutes per side, watching closely until golden.

Make compound butter

Put the softened unsalted butter in a bowl. Add the finely chopped parsley, snipped chives, minced garlic, lemon zest, 1/2 tsp fine sea salt, and 1/4 tsp freshly ground black pepper. Mix thoroughly with a fork until evenly combined and smooth. Taste and adjust seasoning (add a pinch more salt or pepper if desired).

For a shaped presentation: transfer the butter mixture to a sheet of plastic wrap, shape into a log roughly 1.5 inches in diameter, roll tightly and twist ends. Refrigerate for 30 minutes until firm. Alternatively, chill in a small ramekin covered until ready to serve.

If using roasted garlic: mash 2 roasted garlic cloves and fold into the butter in place of (or in addition to) the raw minced garlic for a mellow garlicky flavor.

Bring the compound butter to just below room temperature (~10 minutes) before serving so it’s spreadable but not melting.

Prepare oil dip

In a small shallow bowl, pour 1/4 cup extra virgin olive oil. Stir in 1 tsp balsamic vinegar, 1/4 tsp dried oregano, 1/8 tsp crushed red pepper flakes, 1/4 tsp fine sea salt and 1/8 tsp freshly ground black pepper. Mix gently to combine.

Let the dip sit 5 minutes so flavors meld. If desired, pour oil into a shallow dish and drizzle balsamic in a thin stream across the surface for an attractive presentation.

Plate and offer accompaniments

Place the warm sliced bread in a basket or on a wooden board. Add the compound butter log or ramekin to the board. Put the olive oil dip in a shallow dish alongside. Provide a butter knife for spreading and small spoons for the oil dip if desired.

Garnish the butter with a light sprinkle of flaky finishing salt if using, and offer honey or a small dish of roasted mashed garlic as optional extras. Label the options for guests (e.g., 'herb butter', 'olive oil & balsamic', 'honey') so they can choose.

Recommend serving immediately while bread is warm. Replenish bread as needed; keep compound butter chilled between refills.