Roasted Garlic-Red Pepper Butter is perfect for Italian food lovers to serve as an antipasto.
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
How to Make It
Let butter stand until room temperature. (Butter should be very soft.)
Cut off pointed end of garlic; place garlic on a piece of aluminum foil, and drizzle with oil. Fold foil to seal.
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.