Tapenade Butter
This recipe is an accompaniment for <edit:recipelink id="230642">Sausage-Wrapped Lamb Chops</edit:recipelink>.
Also great tossed with grilled vegetables, stirred into pasta, or as a topping for grilled fish or a portabello burger.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Olive
Tomato
No-Cook
Capers
Bon Appétit
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- Carbohydrate 1 g(0%)
- Cholesterol 32 mg(11%)
- Fat 12 g(19%)
- Fiber 0 g(1%)
- Protein 1 g(2%)
- Saturated Fat 7 g(37%)
- Sodium 125 mg(5%)
- Calories 114
Preparation Mix unsalted butter, sun-dried tomatoes, Kalamata olives, anchovy fillets, and capers in small bowl. Season to taste with salt and pepper. Transfer tapenade butter to sheet of plastic wrap. Using plastic wrap as aid, form tapenade butter into 1-inch-diameter log, wrapping plastic tightly around log. Chill tapenade butter until cold. (Can be prepared 2 days ahead. Keep refrigerated.) Cut log crosswise into 1/4- to 1/3-inch-thick slices.
