Gris Gris Recipe

Clarify and melt butter

In a small saucepan over low heat, melt 1 cup unsalted butter until fully liquid but not browned, about 3–4 minutes.

Infuse garlic

Add the finely minced garlic to the melted butter and gently cook on the lowest heat for 1–2 minutes until fragrant, stirring constantly to avoid browning.

Finish the Parmesan butter

Remove the pan from heat. Stir in 1 cup grated Parmesan, 2 tablespoons chopped parsley, 1 teaspoon kosher salt, and 1 teaspoon freshly ground black pepper until smooth and slightly thickened. Taste and adjust salt or pepper as needed. Keep warm (low heat or warm water bath) while you prepare toast points and buffalo sauce.

Combine buffalo ingredients

In a small skillet or saucepan over low heat, combine 3 tablespoons hot sauce, 2 tablespoons unsalted butter, 1 teaspoon apple cider vinegar, 1 teaspoon honey, and 1 teaspoon Worcestershire sauce.

Emulsify

Warm and whisk the mixture for 1–2 minutes until butter melts and sauce is glossy and slightly thickened. Remove from heat. Taste and adjust heat or sweetness if desired.

Preheat and slice

Preheat oven to 425°F (220°C). Slice the baguette on the bias into 12–16 pieces about 1/2-inch thick and then cut each slice into triangle toast points if desired.

Season

Place bread slices on a baking sheet. Brush both sides lightly with 2 tablespoons olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

Toast

Bake in the preheated oven for 6–9 minutes, turning once halfway, until edges are golden and crisp. For extra crispness, broil 30–60 seconds at the end watching closely to avoid burning. Remove from oven.

Coat toast with garlic-Parmesan butter

Working while the toast points are hot, brush each toast generously with the warm garlic-Parmesan butter so it soaks in slightly and the Parmesan adheres to the surface.

Drizzle with buffalo

Lightly drizzle the prepared buffalo sauce over half of the toast points for a mix of plain and spicy, or drizzle all if you prefer. Use about 1–1.5 teaspoons of sauce per toast, adjusting to taste.

Finish and garnish

Sprinkle the extra 1/4 cup grated Parmesan over the assembled toast points, and finish with chopped chives or parsley and a pinch of red pepper flakes if using.

Serve

Arrange toast points on a platter and serve immediately while warm. Provide extra buffalo sauce at the side if desired.