This butter. I caaaan’t even. After (finally) mixing up my first batch of compound butter a few weeks ago to accompany these cinnamon raisin biscuits, I’ve found myself daydreaming of new and fun butter flavor combinations. Sweet, savory, let’s make it all!
Two problems with making it all though: a) while I’d love to have enough fridge room to devote a whole shelf to my compound butter problem…not gonna happen, and b) butter’s in that little tiny sliver on the new and improved food pyramid that’s labeled “sparingly”. A two-person household using butter sparingly (most of the time) doesn’t help the make-all-the-butter cause much at all.
So, for now my other million and one compound butter ideas will have to hold tight, because this Italian compound butter is taking the spotlight.
And this one shoved its way to the front for good reason! Beyond the fact that I’ve been on a real savory foods kick lately, I can’t ever turn down fresh basil, sun-dried tomatoes, and garlic. Ever. Ever ever. This butter is packed full of flavor powerhouses that will totally revamp a plain old kitchen staple.
Last summer I planted basil and mint in a window box outside our little apartment and was overjoyed at the prospect of NEVER running out of basil all summer long. That plant grew Jack and the Beanstalk style. This year I totally don’t have my act together so our window box is currently empty, which added to the fact that our supermarket is routinely out of basil ( 😕 ) is mildly distressing. Girl needs her basil.
Thankfully I managed to snatch some up at the store (the compound butter stars aligned!) and set to work chopping and mixing. Within a few minutes we were scarfing down bread and butter like it was a gourmet delicacy. I think I’d even serve toasted bread + this butter as an appetizer at our next gathering; it’s that good.
- 1 stick unsalted butter, room temperature
- pinch of salt
- 5 tsp chopped sun-dried tomatoes, drained and blotted dry
- 5 tsp chopped fresh basil
- 2 tsp minced garlic
- Mix all ingredients together with a stand or hand mixer. Refrigerate.
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Cinnamon Honey Butter (with Cinnamon Raisin Biscuits!)