ironchef
Executive Chef
For a different texture, you could finely chop the ingredients and fold it into the softened butter instead of using a food processor as well:
Spicy Gorgonzola-Pinenut-Herb Butter
Yield: 1 cup
Ingredients:
1/2 c. Unsalted Butter, room temp.
1/2 c. Gorgonzola (or Bleu) Cheese
3 Tbsp. Fresh Thyme
2 Tbsp. Fresh Rosemary
2 Tbsp. Fresh Italian Parsley
1 tsp. Crushed Red Chili Flakes
2 cloves Fresh Garlic, crushed
4 Tbsp. Pinenuts
Method:
Let butter sit at room temperature until it is soft enough to mix with. In a food processor, combine all of the ingredients from the unsalted butter, down. Pulse until everything is incorporated, then transfer to the refrigerator to let the butter harden.
Spicy Gorgonzola-Pinenut-Herb Butter
Yield: 1 cup
Ingredients:
1/2 c. Unsalted Butter, room temp.
1/2 c. Gorgonzola (or Bleu) Cheese
3 Tbsp. Fresh Thyme
2 Tbsp. Fresh Rosemary
2 Tbsp. Fresh Italian Parsley
1 tsp. Crushed Red Chili Flakes
2 cloves Fresh Garlic, crushed
4 Tbsp. Pinenuts
Method:
Let butter sit at room temperature until it is soft enough to mix with. In a food processor, combine all of the ingredients from the unsalted butter, down. Pulse until everything is incorporated, then transfer to the refrigerator to let the butter harden.