Grilled Bread with Thyme Pesto and Preserved Lemon Cream
It took three of us a good 15 minutes to pick 1/4 cup of thyme leaves (half of what the recipe calls for).
Baby spinach cuts the intensity of the thyme and smoothes out the pesto.
A rough chop first.
And then slowly drizzle in the olive oil as you finish pureeing. This way, everything will emulsify nicely.
See?
We found homemade preserved lemons at a local gourmet shop -- much brighter and cleaner-tasting than the jarred kind.
And much prettier!
Merrill's day is made: this recipe calls for creme fraiche!
Use a crusty Italian loaf to make your toasts, and don't be stingy when you slice it!
Sun-dappled bread, doused in olive oil, awaits the grill.
Watch the toasts, as they can char quickly.
At attention.
The line between grilled and burned is oh-so-fine.
We recommend a generous swipe of pesto.
Time to unleash your inner artist: are you a dolloper or a drizzler?
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Author Notes: I can't really say where the inspiration for this recipe came from, except that it was literally the first thing that popped into my head when I read "lemon, thyme and a grill." Then when I made it, I found myself staring down at my bread and saying, "where have you been all my life?" It's a wonderful appetizer or side to make if you're grilling. The smokey grill flavor and crustiness of the bread combined with the salty, tangy, nutty, creamy, herbiness of the toppings is wonderful enough by itself, but it can also serve as a jumping off point for any number of sandwiches. You can top the bread and spreads off with slices of grilled chicken or a runny fried egg and grilled asparagus, for example, and your life will never be the same... - fiveandspice - fiveandspice
Food52 Review: We love the simple, rustic quality of this dish -- and its ability to inspire endless adaptations: you use a different herb for the pesto, dab with ricotta instead of lemon cream, or, as fiveandspice illustrates in her blog, top with a fried egg. Grilled bread is so much better than toasted, and the heady perfume of the thyme pesto seduces you before you can even get the toast to your mouth. The preserved lemon cream softens any rough edges and adds richness. Unless you have many people to feed -- and to help you strip the thyme leaves from their stems -- we recommend halving the pesto recipe. - A&M - A&M
Serves 6 slices
- 2 cups baby spinach, cleaned and torn into small pieces
- 1/2 cup fresh thyme leaves (stems removed)
- 1/2 cup toasted pine nuts
- 3 garlic cloves, peeled and smashed
- 1/2 cup freshly grated Parmesan
- 1/2 teaspoon salt
- 1/2 cup olive oil plus more for brushing
- 1/2 cup creme fraiche
- 2 teaspoons minced preserved lemon
- 6 thick slices of good Italian country bread
- In a food processor, combine the spinach, thyme, pine nuts, garlic, Parmesan, and salt. Process until the ingredients are roughly chopped. With the processor running, gradually drizzle in the olive oil until you have a chunky pesto. Set aside. (This will make more pesto than needed; the rest can be kept refrigerated for about a week and used in other dishes like pasta, chicken, and fish.)
- In a small bowl, combine creme fraiche and preserved lemon. Allow to stand in the refrigerator for about a half hour for the flavors to combine.
- Heat the grill. Lightly brush each slice of bread with olive oil on both sides. Grill the slices a minute or two per side until they are crusty and have charred grill marks but are still soft in the middle.
- Spread each slice of bread with the pesto, and top with a generous smear of preserved lemon cream. Enjoy!
- Your Best Use of Lemon, Thyme and a Grill Contest Winner!
- This recipe is a Wildcard Contest Winner!
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about 1 year ago ltosoc
With the lemon preserved which one should I buy? I've seen some brined in olive oil? Is there a certain one I should look for?
about 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
You know, I always make my own, so I'm not entirely sure what to look for in bought ones, but I think the kind brined in olive oil would be good. What I've usually seen are lemons that are brined/preserved in a mixture of salt, lemon juice, and olive oil.
over 1 year ago currypaste
I have made this a few times for parties and it is completely delicious. Even better than it sounds!
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
That's so great! Thanks!
over 1 year ago Crispy
To die for!!
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Aw, thanks so much!
over 1 year ago Mandy Cox
Preserved Lemon Cream sounds like a wonderful addition to so many things! I will be borrowing that idea for sure!
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Oh my gosh, yes, it's very versatile! I love it on pan seared fish or scallops, especially. It's also be good over roasted chicken breast, or on different Middle Eastern spiced meats and vegetables wrapped up in pita, or on garlicky sauteed greens, or add slices of cucumbers to make a cool side dish in the summer... Lots of fun things to do!
over 1 year ago rep_woman
Made this last week. Loved it!!!
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Yay! I'm so happy you liked it!!!
over 1 year ago currypaste
I am late to the party on this recipe, but we made it tonight and it was demolished within about 3 minutes. So so delicious with a bit of grated lemon zest and pepper on top. Thank you-- will be making again and again, year round.
over 1 year ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Oh, thanks for letting me know! That is just great to hear!
almost 2 years ago Italianshortie
Can you buy preserved lemons or do you have to make them?
almost 2 years ago susan g
Here's a recipe, and in the comments a lead to a quick version.
almost 2 years ago susan g
You'd like to see the link?
http://www.food52.com/recipes...
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
They do take about a week of sitting and preserving, but otherwise they're quite easy to make! Here is the recipe I use: http://www.epicurious.com...
It's based on Paula Wolfert's - who is simply brilliant - approach.
almost 2 years ago em-i-lis
Emily is a trusted source on General Cooking.
Sure thing. I'll definitely be making this again very soon. In fact, it was the highlight blog post on my site tonight so hopefully others try it too. Many thanks! :)
almost 2 years ago em-i-lis
Emily is a trusted source on General Cooking.
We just made this and ate every bit (did halve the pesto but wish we hadn't). Mamma mia this is good!! Great recipe fiveandspice!
almost 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Oh, thank you em-i-lis! I'm thrilled to hear you guys liked it!
about 2 years ago susan g
Happy that this has popped up "12 minutes ago." Another destination for my preserved lemons!
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
That's great! I would love to hear what you think!
over 2 years ago digitalfoodie
Yum....
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thanks!
almost 3 years ago coffeefoodwritergirl
This looks absolutely yummy! Going to try it this weekend. =)
about 2 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Sorry I didn't see your comment sooner - I don't always seem to get the notifications. But, thanks and I hope you enjoyed it!
almost 3 years ago Waverly
Lemon, thyme and a grill has been my favorite contest so far. What a fabulous combination - and look at all the great recipes. This one in particular is outside the box - and I mean that in the most complimentary way. I love it. Your photograph makes me want to eat it right off my screen. With an egg on top - wow. Great recipe. Congratulations.
almost 3 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thanks Waverly!
almost 3 years ago thirschfeld
I really really can't wait to try this
almost 3 years ago lapadia
Yipee...a Wild Card!
almost 3 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Yipee, for sure!
almost 3 years ago Kitchen Butterfly
Congratulations..........sounds heavenly - especially being a thyme lover!
almost 3 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thank you! I'm a thyme lover too, probably my favorite herb.
almost 3 years ago mrslarkin
Mrs. Larkin is a trusted source on Baking.
Congrats on the wildcard win, fiveandspice!
almost 3 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thanks mrslarkin!
almost 3 years ago dymnyno
Congrats!!! you wild one!!!
almost 3 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Oh, I do like wild one as a nick name! Thanks!
almost 3 years ago TheWimpyVegetarian
I just picked up some preserved lemon and am looking forward to making this tonight. Congrats on your wildcard win!!
almost 3 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Thank you ChezSuzanne!
almost 3 years ago ENunn
Great! This is like world cup soccer, but without the vuvuzelas! This was a hard one to vote on, and I'm thrilled for both you and thirschfeld, who is a tough act to compete with!
Congrats!
almost 3 years ago fiveandspice
Emily is a trusted source on Scandinavian Cuisine.
Love the comparison (next time maybe we'll bring in some vuvuzelas, haha), and thank you!