This butter is amazing on a piece of toasted olive ciabatta or dabbed into warm noodles for a tasty spin on that childhood classic, butter noodles. A great snack for any afternoon! How would eat sun-dried tomato butter?
1/2 c. homemade butter
1 tbsp. sun-dried tomatoes, chopped
2 tsp. fresh parsley, finely chopped
1/2 tsp. garlic, minced
Compound butter is easiest to prepare just after you’ve made butter. Finely chop sun-dried tomatoes and fresh parsley. Using a spoon or your hands, blend the chopped sun-dried tomatoes, parsley, garlic and salt into the softened butter.
Shape the butter into a log using plastic wrap. Refrigerate until butter log is firm – approximately thirty minutes.
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What an honor to be featured in The New York Times! We are so proud to have gotten a stamp of approval from Florence Fabricant, food critic of the NYT.