Roasted Garlic-Red Pepper Butter

Southern Living
Roasted Garlic-Red Pepper Butter is perfect for Italian food lovers to serve as an antipasto.
Makes about 2/3 cup


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1/2 cup butter
1 garlic bulb
1/2 teaspoon olive oil
2 tablespoons finely chopped jarred roasted red bell peppers
1 tablespoon chopped fresh basil
2/3 cup grated Parmesan cheese


Prep: 15 Minutes
Bake: 1 Hours

1. Let butter stand until room temperature. (Butter should be very soft.)

2. Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal.

3. Bake at 400° for 1 hour; cool. Squeeze pulp from garlic cloves. Combine 1 1/2 tsp. pulp and butter in a medium bowl, reserving remaining garlic for another use. Stir in peppers and basil. Brush on hot grilled corn, and sprinkle evenly with Parmesan cheese.

Created date

July 2006