Title: Sun-Dried Tomato Butter
Categories: Condiment
Yield: 8 Servings

1/2	c	Butter (1 stick) at room temp
1/4	c	Sun-dried tomatoes pref not oil packed about 1/4 oz
1	tb	Parsley, minced
1	ts	Minced shallot or garlic
1	ts	Lemon juice
1/4	ts	Pepper

Put the tomatoes in a small bowl and pour boiling water over just to cover; let soak for 5 min. Drain the tomatoes well, blot dry with paper towels and mince.

Combine the butter, tomatoes, parsley, shallot, lemon juice, and pepper in a small bowl and blend well until thoroughly mixed. Taste for seasoning.

Spoon the butter mixture down the center of a large piece of plastic wrap, waxed paper, or foil and roll it up to shape into a 6-inch log. Twist the ends and refrigerate until firm, at least 2 hours or up to 2 days. Freeze for longer storage, up to 1 month.

Just before serving, unwrap the butter and cut it into 1/3-inch-thick slices with a warm knife. Arrange the slices on a serving plate and chill until needed.

Simply Seafood Spring 1996

previous

next