Ingredients

Method

• 3 baguettes
For the corn-and-Parmesan butter:
• 100 g butter
• ¼ cup olive oil
• 4 cloves garlic, crushed
• 1 cup corn, cooked
• ½ cup Parmesan
• black pepper to taste
For the classic garlicky green butter
• 100 g butter
• ¼ cup olive oil
• 4 cloves garlic, crushed
• ¼ cup fresh parsley, chopped
• ¼ cup basil
• ¼ cup chives
For the paprika butter:
• 100 g butter
• ¼ cup olive oil
• 3 cloves garlic, crushed
• 1 t paprika
• ½ cup Woolworths roast red pepper pesto

Method

Ingredients

Corn-and-Parmesan butter:

Slice the baguette lengthways down the middle, but not all the way through.

Place 100 g butter, ¼ cup olive oil, 4 crushed garlic cloves, 1 cup cooked corn, ½ cup Parmesan and black pepper to taste in a food processor. Blend until smooth, season to taste and melt. Brush between the slices of baguette.

Classic garlicky green butter:

Slice the baguette lengthways down the middle, but not all the way through.

Place 100 g butter, ¼ cup olive oil, 4 crushed garlic cloves, ¼ cup chopped fresh parsley, ¼ cup basil and ¼ cup chives, sea salt and black pepper to taste in a food processor. Blend until smooth, then melt.Brush between the slices of baguette.

Paprika butter:

Slice the baguette evenly, but not all the way through.

Place 100 g butter, ¼ cup olive oil, 3 crushed garlic cloves, 1 t paprika and ½ cup Woolworths roasted red pepper pesto in a food processor. Blend until smooth, season to taste and melt. Brush between the slices of baguette.

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