*Adapted from Trois Mec's Ludo Lefebvre on Epicurious
Makes 12-16 servings
- 1 loaf miche or rustic sourdough bread, crust removed, cut into 1-inch cubes
- 3 tablespoons white wine
- 4 garlic cloves, very finely minced
- 1 1/2 sticks (12 tablespoons) high-quality salted butter, at room temperature
- 1 teaspoon red-pepper flakes
- 1 teaspoon dried oregano
- 3/4 teaspoon kosher salt
- 2 tablespoons chopped flat-leaf parsley
- 2 tablespoons chopped chives
- Preheat oven to 450°F. Spread cubed bread on a rimmed baking sheet. Toast until browned but still soft inside, 7 to 10 minutes.
- Meanwhile, place the white wine and garlic in a small pot. Bring to a simmer over medium heat and reduce the wine until almost all of the liquid has evaporated, 3 to 4 minutes. (Be careful not to reduce too much and scorch the wine and the garlic.) Scrape wine-garlic mixture into a medium bowl.
- Add the butter, red-pepper flakes, oregano, and salt to the bowl with the wine-garlic mixture. Use a wooden spoon to fully incorporate the ingredients into the butter. Leave at room temperature until serving.
- Spread a generous amount (about 3/4 teaspoon) of the flavored butter onto one side of each toast cube. Arrange toast cubes buttered side up on the rimmed baking sheet and return to oven until butter is melted, 3 to 5 minutes.
- Arrange the cubes on a serving platter and sprinkle with herbs.
Note: The flavored butter can be made up to 3 days in advance and stored in the refrigerator.