Roasted Garlic-Red Pepper Butter
This spread is perfect for Italian food lovers.
Yield: Makes about 2/3 cup
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Bake: 1 Hour
- 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
- 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.
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