Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Sun-Dried Tomato & Basil Butter
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- #13198
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
ingredients
8 tablespoons unsalted butter, softened
3 tablespoons sun-dried tomatoes, finely chopped
1 teaspoon finely chopped garlic
1 1/2 tablespoon chopped fresh basil
1/4 teaspoon salt
directions
Combine all ingredients in a mixing bowl and mix well.
Place prepared butter in a small bowl and refrigerate for up to 3 days.
Butter can also be frozen for 2 to 3 weeks. Defrost in refrigerator. Bring to room temperature before using.
added by
supersalad
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 18, 2003
This was awesome on baked potatoes! Next summer when it's grilling season again I'll use it on corn on the cob on the grill.