Put a slice of this butter on any grilled or panfried meat or fish, or slather it on warm corn bread.
Active time: 15 min Start to finish: 45 min
Recipe information
Yield
Makes about 2/3 cup
Ingredients
1 stick (1/2 cup) unsalted butter, softened
2 tablespoons finely chopped drained oil-packed sun-dried tomatoes
1/2 teaspoon anchovy paste
1/4 teaspoon finely grated fresh orange zest
1/4 teaspoon finely chopped fresh rosemary
1/8 teaspoon salt
1/8 teaspoon black pepper
Preparation
Pulse together all ingredients in a food processor until tomato is finely chopped and butter is pale pink. Transfer to a sheet of wax paper or parchment paper and roll into a log about 1 1/2 inches thick. Twist ends of paper to enclose butter and chill until firm, about 30 minutes.
