saucisson spread

Ingredients:

6-8 ounces saucisson sec or dry-cured salami, casing removed, chopped

2 tablespoons unsalted butter, softened

1/2 teaspoon fresh thyme leaves, stems removed

2 tablespoons extra-virgin olive oil

1/4 teaspoon black pepper

Cornichons, for serving

Baguette slices, for serving

Directions:

Pulse saucisson sec in a food processor until very finely chopped, about 20 times. Add butter and thyme; process until combined, about 10 seconds. With food processor running, add olive oil, 1 tablespoon at a time, and black pepper. Process until incorporated, about 5 seconds. Serve spread with cornichons and baguette slices.

Spread may be made up to 1 week ahead. Cover and chill. Let stand at room temperature for 30 minutes before serving.

Makes 1 ¼ cups