Sun-Dried Tomato Cob butter, Recipe #3
Here is the continuation of The Magickal Aspects of Corn with a Sundried Tomato Cob Butter
Sun-Dried Tomato Cob Butter
- 1/4 cup butter room temperature
- 2 ounces sun-dried tomatoes about 6 large, softened in boiling water and chopped
- 2 tablespoon Italian parsley finely chopped
- 2 tablespoon fresh basil finely chopped
- Salt & Pepper to taste
Mix ingredients together and all to rest for about 15 minutes before serving. Serve cold
or at room temperature.
Notes: You can make this recipe ahead for serving later. If you plan to refrigerate this recipe you can place it in some plastic wrap and form it into a log, chill, and slice before serving.