Sun Dried Tomato Butter
Gourmet, 1996
Sun Dried Tomato Butter
Gourmet, 1996
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1 stick (4 ounces) unsalted butter, at room temperature 1 small garlic clove, minced 1/4 teaspoon salt 1 1/2 teaspoons fresh lemon juice 2 tablespoons finely chopped drained, oil packed sun dried tomatoes 1/4 cup chopped fresh coriander (cilantro) 1 small tomato (about 3 ounces), cored, seeded and finely chopped. Directions: In a small bowl, beat all the ingredients until well blended. Scrape the butter onto a sheet of wax paper and roll up into a 8 x 1 inch log. The butter can be made up to 3 days ahead and refrigerated. Let soften at room temperature before serving. Makes one 8 x 1 inch log (about 16 tablespoons) |