It’s hard to even call this a recipe, but everyone loves them, so here goes. My dear friend Jane shared this with me after she had them prepared by her daughter’s mother-in-law. The original recipe called for two ingredients. I expanded it to include three ingredients. My iteration included pesto for the twist. I’ve never been able to grow plants, but a few years ago my daughter gifted me an Aerogarden for Christmas. It grows basil like nobody’s business. 

Not wanting to waste that delicious basil, in addition to adding it to salads and pasta dishes, I make a lot of pesto and freeze it in ice cube trays. It comes in handy for making so many dishes from sandwiches to omelets to pasta…and these delightful and addicting buttery pesto rounds.

Ingredients:

A nice bakery baguette

2 sticks of butter

2 T pesto (homemade or store bought)

Preheat your oven to 350 and line a sheet pan with parchment paper.

Melt the butter, along with the pesto, in the microwave.

Cut the baguette into about 1/2 inch thick slices.

Immerse the bread rounds, one at a time, into the pesto butter like you are making French toast.

Lay the rounds out on your parchment lined sheet pan.

Bake for 15 minutes. Remove from the oven, and reduce the oven temperature to 325. Turn each bread round over and return the pan to the oven. Bake for 10 additional minutes. Turn the oven off and, with the door slightly ajar, leave the pan in the oven to allow them to crisp up without getting too toasty. Remove from the oven and allow them to cool completely. Store in a zip lock bag or storage container. Enjoy them with a cheese spread, add them to your charcuterie tray, or just eat them as is. They won’t last long.