Miso Garlic Bread

This miso butter is fantastic. Make a double batch and keep it on hand to finish pasta dishes, stir into cooked rice, or use on vegetables.

½ cup butter, softened

¼ cup miso

2 scallions, root ends trimmed, cut into 1-inch pieces

1 clove garlic

1 loaf French bread (or whatever garlic bready bread you’d like to use), cut in half lengthwise

Preheat oven to 400℉. Purée all ingredients except the bread in a the work bowl of a food processor. Store in the refrigerator for up to 2 weeks. Spread the bread with a thick layer of the miso butter (you probably won’t use all of the butter). Put the bread on a baking sheet and bake for about 10 minutes, until butter is melted and the bread is browned to your taste.

See other recipes from Last Bite: Miso here