Print Recipe
Copper Kettle Compound Butter with Tomato Chutney
This
Copper Kettle
compound butter combines all the deep, nutty flavors of Cello
Copper Kettle
cheese in one sexy, spreadable butter.
Course:
Appetizer, Snack
Keyword:
Blue Cheese, butter
Equipment
micro-plane
Ingredients
For the Copper Kettle Compound Butter
4
oz
unsalted butter, softened
4
tbsp
<a href="https://bit.ly/2NEgrlV">Copper Kettle</a>, grated
2
cloves garlic, micro-planed
8
cracks black pepper
For the Tomatoes
1
pint
cherry toms, chopped
1/2
sweet onion (1/2 cup), chopped
1
tbsp
1 tablespoon vermouth
1
tbsp
olive oil
1
tsp
rosemary leaves
To Serve:
1
Ciabatta or baguette
¼
lb
1/4 lb Cello Asiago
Rosemary, to garnish
Instructions
Make the butter:
Fold together the butter, garlic, and pepper.
Sprinkle in the
Copper Kettle
and fold until incorporated.
Make the relish:
Heat olive oil in pan. Add the onion, and cook until it’s golden and wilted, about 10 minutes.
Add tomatoes, chili, and rosemary. Stir occasionally and cook for 30 minutes until sweet and caramelized.
Deglaze the pan with the vermouth, and stir until combined.
Pour the honey over the tomatoes and toss to combine.
Serve with warm bread, sliced Asiago, and rosemary to garnish.