Sun-Dried Tomato Basil Butter

By tschnet1

Ingredients

• 8 dry-pack sun-dried tomatoes
• 1/2 c salted butter, cubed and softened
• 1 tbsp chopped fresh basil

Preparation

Step 1

Place sun-dried tomatoes in bowl; add boiling water to cover. Let stand 20 minutes or until softened. Drain; chop finely

In bowl combine all ingredients. With a fork, mash until well combined. With rubber spatula, transfer mixture to a piece of waxed paper. Roll into a log about 1" wide and 6" long. Refrigerate for 1 hour or until firm

Cut log crosswise into coins as needed.

Serve on top of hot grilled steak or chicken, on top of warm bread or toss with hot pasta.

Wrap leftovers well in plastic. Keeps for 3 days in fridge or 1 month in freezer