Bread Basket V Recipe

Warm and slice

Preheat oven to 180°C (350°F). Arrange the baguette, multigrain rolls, dinner rolls, and focaccia slices on a baking tray. If baguette or rolls are whole, slice them into serving-friendly pieces (baguette into 12 diagonal slices; rolls halved).

Lightly brush the focaccia slices and the cut sides of any rolls with 1 tbs of extra-virgin olive oil. Scatter one rosemary sprig (leaves removed and roughly chopped) over the focaccia pieces.

Place the tray in the oven for 6–8 minutes to warm and crisp the crusts slightly. For a softer interior, wrap dinner rolls in foil and warm for 8–10 minutes.

Make garlic butter

Mince 1 garlic clove finely. In a small bowl, combine 6 tbs unsalted butter (room temperature), the minced garlic, 1 tbs chopped parsley, a pinch (about 1/4 tsp) sea salt, and 1/4 tsp freshly ground black pepper. Mix until smooth and transfer to a small serving dish. Optionally form into a log and chill briefly to firm.

Make olive oil & balsamic dip

In a shallow dipping dish combine 45 ml extra-virgin olive oil, 15 ml balsamic vinegar, 1 minced garlic clove, 1/2 tbs chopped parsley, a pinch of sea salt, and a pinch of black pepper. Swirl to emulsify. Sprinkle with a small pinch of sea salt flakes and a few extra-virgin olive oil drops.

Plate remaining spreads: place remaining 2 tbs unsalted butter at room temperature in a small ramekin. Add 4 tbs mixed herb compound butter to another small dish if using. Put honey and whole-grain mustard in two separate small bowls for sweet and tangy options.

Finish with garnish: sprinkle the chopped parsley over the garlic butter and olive oil dip. Scatter remaining rosemary sprigs and a light dusting of sea salt flakes over the warmed focaccia slices for aroma and presentation.

Arrange warmed breads in a basket or on a large platter, grouping the different types for visual variety. Place all small dishes of garlic butter, olive oil & balsamic dip, plain butter, compound butter, honey, and mustard around the breads.

Provide small spread knives and butter knives for guests. Offer extra olive oil and salt on the side. Serve immediately while breads are warm.