Although these are perfectly lovely on their own, I went ahead and confit my tomatoes, shallots, and thyme since I did not have tarragon. Meaning, I braised them in enough olive oil to cover them in a 300 F oven until soft. This gives even lackluster grocery store tomatoes fantastic flavor. I also added a few garlic cloves and a few sprigs of Italian parsley to the confit oil. I strained the vegetables and herbs from the oil before adding to the softened butter, reserving the oil for sauteing other vegetables and in pizza dough. I put this delightful compound butter on thinly sliced soft white bread. I would like to try Challah bread as another reviewer said, and brioche. Thank you for sharing this recipe, it will be handy for summer tomatoes from the garden.
Made a double batch of these for a Holiday Tea Party this weekend and everyone loved them! I'm thinking I can use this as a pasta sauce, less the butter. Love the flavors of the shallots and tarragon, extremely tasty! Thanks for sharing!
Tartlette these are incredible little gems. I enjoyed them so much. They are certainly worth the extra effort. These little sandwiches are so pretty and unique. I made a small batch just for myself, using challah egg bread, what a decadent treat, they turned out to be. So tasty, savory, rich, creamy and smooth. I can't wait to share these with my friends this summer. Thanks for sharing my friend. Made for Summer Herbs - Month Tarragon/09 :)