Sundried Tomato & Herb Compound Butter

This is a great basic recipe - lots of different herbs, lemon zest, dried peppers or pepper flakes, etc. could be substituted in place of the tomatoes, garlic, and parsley to make any variety of herbed butters. Slices of compound butter can be served on hot steak, pork chops, fish,  chicken or over vegetables or smeared on dinner rolls... Lots of options!

Ingredients
1 C butter, softened
¼ C chopped fresh parsley
3 T oil-packed sun-dried tomatoes*
1 clove garlic, minced
s & p to taste

* I use my own oven-roasted cherry tomatoes, from my garden when they're in season

Directions
Whip butter until very fluffy and pale.
Meanwhile, drain the tomatoes of oil; finely chop.
Mix in chopped parsley, tomatoes and garlic. Add salt and pepper to taste. (I started with about ¼ tsp each...)

Lay out a sheet of plastic wrap on the countertop* and spoon butter into a thick strip; wrap with plastic, gently shaping, as needed, to form a log. Chill at least 2 hours until firm.

Slice into ¼ inch thick servings; Top hot fish, beef, pork, chicken or vegetables (corn on the cob!)  and serve immediately. Also delicious on bread and rolls.



* I have an olive boat that I use - line it with plastic wrap and  fill it with the herbed butter; close the plastic wrap over the 'log', grab it by the loose ends and gently lift it out of the olive boat, roll it back and forth a bit on the counter to round out the log nicely, twisting the ends to seal in the process. 
   










 You could get fancy and press tablespoon servings of herbed butters into individual molds before chilling.