Sun-dried Tomato-Basil Compound Butter

• 1/2 cup butter, softened
• 3 cloves roasted garlic*
• 2 tablespoons sun-dried tomatoes, finely chopped
• 2 tablespoons (packed) fresh basil leaves, minced

* Cut tops off garlic cloves. Place garlic cloves on foil, drizzle with olive oil and sprinkle with salt. Top with another sheet of foil and fold foil into a packet. Roast garlic in foil packet at 350 degrees for about 45 minutes, until golden and soft.

1. Combine all ingredients in medium mixong bowl and beat until thoroughly combined.
2. Lay out a sheet of plastic wrap and transfer compound butter to wrap.
3. Form compound butter into a log and roll up in plastic wrap.
4. Store in fridge until ready to slice and serve atop grilled steak.

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Enjoy!