1 tablespoon distilled white vinegar
1 tablespoon butter
1 clove garlic, crushed, 1 teaspoon Worcestershire sauce
1 tablespoon Worcestershire sauce
4 tablespoons dried basil
3 tablespoons dried marjoram
1/2, cup chopped green olives
2 tablespoons dried basil sprigs
1/4 cup buttermilk
Heat the vinegar, butter, garlic, and Worcestershire sauce in a small saucepan over low heat. Bring to a boil; then reduce heat and simmer, stirring constantly until most of the excess is dissolved. Allow to cool.
Melt buttermilk in a large bowl, then pour over sauce and heat through. Serve immediately or refrigerate for a few-to-three days before using as an appetizer at a cool angle. To serve: Place a plate, with a drizzle of oil, on a platter. Spread one bread slice with the sauce; then spoon another slice with a drizzle of oil. Spread another bread slice with the sauce. Repeat rounds 3 to 10.
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