Roasted Red-Pepper Butter With Thyme And Smoked Paprika

Put the butter in a medium bowl and stir with a wooden spoon until smooth. Add the thyme, smoked paprika, roasted peppers, salt and black pepper. Stir until the ingredients are well-combined.

Spoon the butter onto a sheet of parchment or wax paper and form a log about 1 1/2 inches in diameter. Roll up the paper and twist the ends closed.

Refrigerate for up to a week or freeze the butter for 2 to 3 months, cutting off slices as needed.

cook's notes

Find smoked Spanish paprika at stores that carry wide selection of gourmet foods.