Prep 5 mins
Cook 0 mins
A tasty Swedish spread for crispbread. Enjoy!
- 59.16 ml butter, room temperature (1/2 stick)
- 14.79 ml fresh rosemary, chopped
- 1 garlic clove, minced
- 0.25 ml black pepper
- Start by beating butter until soft. Add rosemary, garlic, and pepper to the butter. Shape into a roll and wrap tightly in plastic wrap.
- Refrigerate until firm.
OK, OK, so no crispbreads here, but I think it was fab on some club crackers and I'll bet it would be even better on some roasted potatoes! Yum! I liked it more than I was prepared to; sometimes I think rosemary is overpowering, but this just sings! Perfect! Thanks for sharing another winner, Nif!
I'm just discovering flavored butters and I think this will be on top of my list! Very much enjoyed. Made for ZWT6
Made as written for ZWT6 because I am esp fond of flavoured butters & this little easy-fix & tasty recipe features an herb popular in Iceland that will enjoy major use in my kitchen. There are so many options that it boggles the mind .. including being used to baste grilled lamb/chicken, accompany veggies/potatoes (esp roasted) or slather on bread/rolls just to name a few. I am very pleased to have found this recipe, so thx for posting it. ... Adding that I rarely compete w/a pic posted by Bren when I can avoid it & she has posted a stellar one for your recipe. :-)