Tapenade Butter Recipe
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 1/2 tablespoons finely chopped drained oil-packed sun-dried tomatoes
- 1 tablespoon finely chopped pitted Kalamata olives
- 2 anchovy fillets, finely chopped
- 2 teaspoons drained capers, choppe
- 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.
