Roasted Red Pepper and Rosemary Butter

Flavoured butters are an easy way to add a little snap to your favourite breads and food dishes. Try stirring it into hot pasta, polenta, or mashed potatoes; tossing it with cooked vegetables; melting it over grilled meats; or serving it softened, with bread. Always begin with soft butter. It will blend with the other ingredients much easier and saves time while mixing. Set your butter out at least 30 minutes before whipping it.

1 stick (8 Tbsp.) salted butter, at room temperature
1 Tbsp. fresh rosemary, minced
1/3 cup roasted red bell pepper, finely chopped

In a large bowl whip the butter and rosemary until the butter is creamy and the rosemary is completely combined.

Add the chopped roasted red peppers and, using a spatula, fold it into the butter until completely combined.

Spread a piece of plastic wrap on the counter (about 12 inches long).

Spoon the butter in the middle of the plastic wrap so that it is approximately the same length as a stick of butter.

Fold the plastic wrap around the butter, carefully rolling into a log, and then tuck the ends underneath the butter.

Refrigerate for at least 3 hours before using so that the butter is completely chilled.

Makes ½ cup.