Open-Faced Sandwich of Basil Butter with Tomatoes, Bacon and Parmesan
Source: Pasadena Star News/October 9 2002 Servings 8

FOR BUTTER:
1 1/2 ounces freesh basil leaves
1/2 ounce parsley leaves
1/8 cup white vinegar
1/8 cup water
1/2 cup olive oil
1 large clove garlic, peeled
salt fresh ground black pepper
1 cup (2 sticks) unsalted butter, slightly melted

FOR SANDWICHES:
8 baguette slices cut on an angle
2 cups ripe cherry tomatoes, chopped
fresh ground black pepper
salt
1/4 cup cooked, crisp bacon, julienned
8 sprigs fresh basil
1 small piece of Parmesan, cut into thin shavings

FOR BUTTER: Put the basil, parsley, vinegar, water, olive oil, garlic, pinch of salt and pepper in the blender and puree. Add pureed mix to the melted butter and stir until incorporated.

FOR SANDWICHES: Spread baguette slices with basil butter. Season tomatoes with salt and pepper to taste, and spoon 1/8 of tomatoes onto each buttered baguette slice. Garnish with bacon, basil springs, and fresh, shaved Parmesan cheese.