Herbed Butter With Italian Parsley and Oregano

Our family has benefited from our daughter's new cook book:


And tonight was no exception. I made Italian with turkey meatballs, a salad of romaine from the garden and Candace decided to try Lucinda's herb butter from her book Mad Hungry.

I made a little trek out to one of the herb gardens on our farm and gathered some Italian parsley and oregano.  Candace chopped both herbs and spooned it into some soft butter then spread this yummy butter in between slices of a wonderful baguette and baked it (wrapped in aluminum foil) for about 15 minutes @ 350 degrees.