Make Ahead
Grilled Bread with Thyme Pesto & Preserved Lemon Cream
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84 Reviews
Mattie
August 28, 2020
This is a favorite around the holidays and especially for large gatherings. I've been asked for the recipe more than once. It is so delicious. Picking the thyme leaves is a labor of love, but beyond delicious and well worth it. I found my preserved lemons (which I add extra in the recipe) at a local Mediterranean market. So glad I ran across this recipe. SOOO GOOD!
Rosalind P.
September 12, 2019
From a cook I know who lived and cooked for many years in the Middle East (whence come preserved lemons): "Quick Preserved Lemons: 4 lemons, unwaxed (or scrubbed of wax)
1 tablespoon kosher salt
2 tablespoons sugar.
Dice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl and sprinkle with the salt and sugar; toss well and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week
1 tablespoon kosher salt
2 tablespoons sugar.
Dice lemons, including peel, removing as many seeds as possible. Put the lemons and their juice in a bowl and sprinkle with the salt and sugar; toss well and transfer to a jar. Let the mixture sit for at least 3 hours at room temperature, shaking the jar periodically. It can be served at that point or refrigerated for up to a week
Rosalind P.
September 12, 2019
This reminds me of the recipe that introduced me to pesto, way back in 1968, when fresh basil was rare even in the summer and non-existent in winter. From an Italian cookbook, called "Winter Pesto". Like this one, it used spinach (and parsley)as the body of the sauce, to replace the body of fresh basil, and seasoned it with dried basil and garlic, adding the pine nuts and cheese. So a spinach-based pesto could be used as the basis of a pesto flavored with any herbs that can't provide the volume.
Cecile
September 11, 2016
Divine! Worth the effort of using fresh thyme leaves. My family and guests inhaled this dish. I grilled the bread on an iron griller I put on the range, and this worked fine. I have little patience for setting up the outdoor grill or even the stone grill in my stove, so I avoid dishes that absolutely require it.
Maura
August 6, 2016
This is fabulous and so colorful. I've made it twice and everyone loved it, so much people asked to take leftovers. Thanks for a lovely recipe!
LauriL
July 27, 2014
This was amazing! found some three cheese Italian bread at a farmers market in CT and it was "over the top" with the pesto. I had leftover pesto and brush it on tuna kabobs before grilling....wonderful! I
cjbollinger
June 1, 2014
I was intrigued by this recipe combo...and honestly wasn't sure the flavors would work together. It was a real hit at my party! A lovely and lively mix of spring time deliciousness.
jameny
January 24, 2014
Would it be okay to mix the preserved lemon and creme fraiche a day in advance? Hoping to do most of the steps ahead of time...
Kathlyn P.
August 17, 2013
I intend to try this lemon preserve recipe b/c I LOVE lemon; but, I do watch my salt intake. How would this recipe work if I were to reduce the amount of salt?
fiveandspice
August 19, 2013
Well, the lemons are preserved in salt, so they're naturally quite salty, like pickles. You could try rinsing before using, which would remove some of the salt. If you were really worried you could replace the preserved lemons with some lemon zest and juice, but it would definitely give you a different flavor. Preserved lemons taste quite unique.
Carolyn
December 16, 2013
I used ricotta cheese (I couldn't find the lemon preserve or creme at my local supermarket) with lemon zest and juice. Everyone thought it was delicious!
ltosoc
May 3, 2012
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?
fiveandspice
May 3, 2012
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.
currypaste
February 1, 2012
I have made this a few times for parties and it is completely delicious. Even better than it sounds!
Mandy C.
January 14, 2012
Preserved Lemon Cream sounds like a wonderful addition to so many things! I will be borrowing that idea for sure!
fiveandspice
January 14, 2012
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!
currypaste
August 24, 2011
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.
Italianshortie
July 31, 2011
Can you buy preserved lemons or do you have to make them?
susan G.
July 31, 2011
You'd like to see the link?
http://www.food52.com/recipes/2141_whole_preserved_lemons
http://www.food52.com/recipes/2141_whole_preserved_lemons
fiveandspice
July 31, 2011
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/recipes/food/views/Moroccan-Style-Preserved-Lemons-238422
It's based on Paula Wolfert's - who is simply brilliant - approach.
It's based on Paula Wolfert's - who is simply brilliant - approach.
em-i-lis
July 28, 2011
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! :)
em-i-lis
July 28, 2011
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!
susan G.
April 17, 2011
Happy that this has popped up "12 minutes ago." Another destination for my preserved lemons!
coffeefoodwrite
July 13, 2010
This looks absolutely yummy! Going to try it this weekend. =)
fiveandspice
April 17, 2011
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!
Waverly
June 25, 2010
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.
TheWimpyVegetarian
June 23, 2010
I just picked up some preserved lemon and am looking forward to making this tonight. Congrats on your wildcard win!!
EmilyNunn
June 23, 2010
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!
Congrats!
fiveandspice
June 23, 2010
Love the comparison (next time maybe we'll bring in some vuvuzelas, haha), and thank you!
thirschfeld
June 23, 2010
I am so glad this got a wild card. I made it the other night and it is fabulous. Congrats.
fiveandspice
June 23, 2010
Thank you! I'm glad you like it. The chops are on my docket for as soon as I get some veal from my meat CSA!
VeggieVal
June 20, 2010
Always looking for a good use of preserved lemon. Made this on the grill and it was fabulous and adaptable. Hope you win!
drbabs
June 18, 2010
This sounds really great--am looking forward to trying it! (grilled bread...yum...)
monkeymom
June 17, 2010
I've never tried grilled bread and am now anxious to do so! Congrats fiveandspice!
fiveandspice
June 17, 2010
Oh! And if anyone is feeling daunted by stripping thyme leaves (which, admittedly, can be a process), know that you don't have to do a perfect job. The food processor can generally take care of little thin bits of the branches, but not the really twiggy parts.
fiveandspice
June 17, 2010
Thanks everyone for your congratulations!!! You guys are just too nice for words :).
TasteFood
June 17, 2010
What a great recipe - I love the idea of preserved lemon cream. Congratulations!
lapadia
June 17, 2010
Seriously, after checking out and commenting on your mozzarella recipe, only few pre-finalist hours ago; I took time to view this one and saved it! Now I am voting on it, I like many of your recipes....Great job!
Lizthechef
June 17, 2010
great recipe - got my Meyer lemons and lemon thyme in the garden all set to go!
AntoniaJames
June 17, 2010
Mmmmm. Gorgeous! Sounds so tasty. Just shot to the top of my "must try" list. Congratulations. You deserve this honor. ;o)
TheWimpyVegetarian
June 17, 2010
This looks really good - I'm definitely trying it. Congrats on making finalist!
cheese1227
June 17, 2010
This is lovely! It's in my saved recipe files and will have it on the menu all summer long!
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