Featured Recipe

Roasted Garlic Sun-Dried Tomato Butter

Name: Roasted Garlic Sun-Dried Tomato Butter
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter room temp; 4 cloves roasted garlic mashed smooth; 1/3 cup chopped sun-dried tomatoes not oily; rehydrated in warm water 10 mins if needed; 2 tablespoons finely chopped fresh parsley; 1 tablespoon chopped fresh basil or thyme optional twist; 1/4 teaspoon smoked paprika optional for subtle smoky note; Pinch salt adjust to taste

By Kate

Created on 28 January 2026

Whip soft butter until airy with handheld or stand mixer. Fold in roasted garlic mashed fine for sharp, mellow flavor. Stir chopped sun-dried tomatoes and fresh parsley—bright, chewy, herbaceous. Chill to set, flavors marry. Swap goat cheese or tangy cream cheese for butter twist; fresh thyme or basil instead of parsley for varied herb profile. Timing cues: butter should whiten and become pillowy, garlic softened until almost spreadable. Tomatoes rehydrated, not wet; parsley crisp and bright green. Serve on crusty bread, grilled veg, or as a compound butter topping meat or fish.

Prep: 7 min

Cook: 20 min

Total: 27 min

Serves: 8 servings

butter spread appetizer

Introduction

Butter whipped until airy, clouds of creamy pale yellow. Add roasted garlic, sweet softness, earthy warmth in every bite. Sun-dried tomatoes—chewy, vibrant, bright bursts of umami tucked in folds. Parsley sharp green freshness, notes lift even the richest butter. Think beyond plain—fold in fresh basil if you want a sweeter herb edge or thyme for woodsy depth. Butter texture crucial—not just slather but nearly mousse-like, holds on bread, melts shimmering pools on hot steaks. Roasting garlic takes edge off raw harshness, unlocks deep caramel notes. Whipping’s about air—not too fast or you’ll lose volume, too slow leaves it dense and dull. Chill to marry flavors but not stiffen to rock. Spread on crusty baguette, grilled shrimp, or veg. Trust your nose, touch, eye. That’s how you fight kitchen guesswork.

Ingredients

1 cup unsalted butter room temp

4 cloves roasted garlic mashed smooth

1/3 cup chopped sun-dried tomatoes not oily; rehydrated in warm water 10 mins if needed

2 tablespoons finely chopped fresh parsley

1 tablespoon chopped fresh basil or thyme optional twist

1/4 teaspoon smoked paprika optional for subtle smoky note

Pinch salt adjust to taste

About the ingredients

Butter temperature matters—room temp but cool to touch so it whips into soft peaks, not greasy puddle. Unsalted keeps control over seasoning; you’ll add salt later. Roasted garlic—prepare ahead, low and slow in oven until soft, smell turns sweet, caramelized. Mashed fine, no raw chunks to avoid bitterness. Sun-dried tomatoes vary—if oily, pat dry; if dry, soak to soften, don’t drown or they become limp. Fresh herbs best for vibrancy, but dried can work if fresh not on hand; halve quantity and crush to release oils. Smoked paprika adds quiet depth, replace with cayenne for heat or omit if purity wanted. Parsley chosen for clean bite but swap for cilantro, dill, or tarragon for profile shifts. Keep mix tactile, never blender-smooth—texture adds contrast. Storage airtight in fridge up to 3 days; re-whip with fork if oil separates.

Method

Chop roasted garlic cloves finely; mash with a fork until creamy but not watery.

Attach whisk to mixer. Whip butter on medium-high speed until it looks lighter in color and fluffy texture forms about 1 1/2 minutes. Scrape bowl sides with spatula midway to incorporate uniformly.

Add mashed garlic to whipped butter; mix on low speed for 45 seconds until fully incorporated. Avoid over-whipping or butter may start softening too much.

Fold sun-dried tomatoes and parsley plus optional herbs into whipped butter with spatula. Use gentle strokes to keep texture intact; do not overwork. Sprinkle smoked paprika and salt during folding.

Transfer compound butter to airtight container or shape into log on parchment. Refrigerate minimum 20 minutes to firm up; can store up to 3 days. Let soften at room temperature 10 mins before using to reveal full spreadability and flavor.

If tomatoes too dry, soak in warm water 10 minutes, drain and pat dry before folding. Garlic should smell mellow, not sharp raw. Butter texture key: fluffy but firm enough to hold shape, not melting or overly soft.

Technique Tips

Whip the butter—the underutilized technique. You’re not just blending but aerating. Look for lighter hue, soft billowy peaks that hold shape without melting. Scrape sides often to avoid lumps or uneven whip. When folding garlic, gentle mixing keeps whipped texture intact—brutal beating knocks out air, turns dense and greasy. Garlic should be mashed thoroughly; flavor releases better, no rogue raw bits hitting. Dry or oily tomatoes disrupt balance; prep thoughtfully with soaking or patting. Fold in herbs last—overmixing bruises fresh leaves, dulls color. Salt to taste carefully, remembering sun-dried tomatoes bring concentrated saltiness. Chill time varies; 20 minutes minimum lets flavors merge and firmness return. Avoid freezing—texture turns crumbly. Bring to room temp before use; spread with knife warmed under hot tap for easy application. Store leftovers tightly wrapped to prevent butter picking up fridge odors or drying out. Watch for butter softening too much in warm kitchen—too soft, won’t whip well; chill briefly then return to whipping.

Chef's Notes

💡 Room temperature butter not too warm—whip until airy; peaks should form. Texture crucial to spreadability—not greasy like melted.
💡 Roast garlic until soft, smell sweet. Mash well—no chunks. Avoid bitterness. Adds mellow flavor depth to butter. Prep ahead.
💡 Tomatoes must be rehydrated if dry. Warm water 10 minutes. Drain; pat dry. Don't skip this step—texture changes entirely without it.
💡 Fresh herbs bring vibrancy—basil or thyme can shift flavor profile. Don't overmix with folded herbs; keep colors and tastes bright.
💡 Chill butter after mixing; minimum 20 minutes. Allows flavors to meld beautifully. Haste can lead to loose texture, not what you want.