Grilled Bread with Catalan Butter |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Anchovies, capers, olives and sun-dried tomatoes enhance the delicious butter. It is also good melted over grilled fish or chicken. Ingredients:
6 tablespoons butter, room temperature |
2 hard-boiled large egg yolks |
2 tablespoons finely chopped drained oil-packed sun-dried tomatoes, 1 tablespoon oil reserved |
8 drained pimiento-stuffed green olives, finely chopped |
4 canned anchovy fillets, drained, finely chopped |
4 teaspoons drained capers |
2 teaspoons chopped fresh rosemary |
2 teaspoons fresh lemon juice |
1/2 teaspoon dried crushed red pepper |
12 1/2-inch-thick crusty country-style bread slices (each about 4 x 3 inches) |
Directions:
1. Mash butter and yolks in medium bowl to form paste. Mix in sun-dried tomatoes, reserved 1 tablespoon oil and next 6 ingredients. Season with salt and pepper. (Can be made 1 week ahead. Cover and freeze. Bring to room temperature before continuing.)
2. Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling bread. Grill bread until toasted, about 2 minutes per side.
3. Spread butter mixture over hot bread. Transfer to platter and serve.
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