Rosemary Recipe

Soften Butter

Allow 1/2 cup unsalted butter to come to room temperature (about 20–30 minutes) so it is easily mashable but not melted.

Mince Herbs and Garlic

Finely chop 2 tsp fresh rosemary and 1 tsp fresh parsley. Mince 3 garlic cloves very finely or press through a garlic press. Zest half a lemon to yield about 1/2 tsp zest.

Mix Compound Butter

In a medium bowl, combine the softened butter with the chopped rosemary, minced garlic, parsley, lemon zest, 1/2 tsp fine sea salt, 1/4 tsp freshly ground black pepper, and 1 tablespoon extra-virgin olive oil. Use a fork or spatula to mash and blend until smooth and evenly distributed. Taste and adjust salt or lemon zest as desired. If making ahead, cover and refrigerate; bring back to room temperature before spreading.

Prepare Oven and Bread

Preheat the oven to 400°F (200°C). Using a sharp serrated knife, slice the baguette or country loaf (1 whole) into 1-inch thick slices, cutting almost through and keeping the base intact if making pull-apart, or slice fully if making individual slices. Place slices on a baking sheet, cut side up, or arrange whole loaf on a sheet if sliced halfway.

Spread Butter

Using a butter knife or small spatula, spread about 1 tablespoon of the garlic rosemary butter on each cut surface (estimate will vary by slice size). Make sure minced garlic and rosemary are distributed across slices. If using a whole loaf sliced partway, spread into each cut pocket generously.

Add Finishing Touches

Lightly drizzle a little extra-virgin olive oil over the top of the buttered slices (optional). Sprinkle 1/4 tsp coarse or flaky sea salt evenly over the assembled bread. If using grated Parmesan, sprinkle about 2 tablespoons over the top now.

Bake

Bake in the preheated oven for 8–12 minutes, until butter is melted and edges are golden and crisp. For a more browned top, switch to broil for 1–2 minutes—watch closely to avoid burning.

Finish and Serve

Remove from oven and let rest 1–2 minutes. Garnish with small rosemary sprigs if desired. Serve warm as garlic rosemary bread alongside soups, salads, or pasta.