A fresh seeded half-baguette, cut in half, smeared half w/ Buerre D'Isgnay butter and the other half with chevre, three slices of prosciutto, and then genously topped with mixed salad and black pepper.
A fresh seeded half-baguette, cut in half, smeared half w/ Buerre D'Isgnay butter and the other half with chevre, three slices of prosciutto, and then genously topped with mixed salad and black pepper.
If you haven't had cultured French butter - it's a revelation. It tastes like it's about 5% the way toward becoming cheese - so it's got a much richer flavor to it. It costs like $7 for 250grams (about half a pound) at Whole Foods. It's what they serve at white tablecloth restaurants and it's why you'll eat the whole breadbasket worth.
I went full Eurolunch.
A fresh seeded half-baguette, cut in half, smeared half w/ Buerre D'Isgnay butter and the other half with chevre, three slices of prosciutto, and then genously topped with mixed salad and black pepper.
If you haven't had cultured French butter - it's a revelation. It tastes like it's about 5% the way toward becoming cheese - so it's got a much richer flavor to it. It costs like $7 for 250grams (about half a pound) at Whole Foods. It's what they serve at white tablecloth restaurants and it's why you'll eat the whole breadbasket worth.