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Smoked Tomato Butter

Serves: Makes 6oz (170g)

Ingredients:

  • 4oz (115g) butter, softened
  • ⅓ cup (50g) sun-dried tomatoes, drained
  • ¼ cup (30g) toasted pine nuts
  • 2 tablespoons chopped basil
  • Salt, to taste
  • Pinch of apple wood chips


Procedures:

Place butter, tomatoes, pine nuts, basil in the bowl of a food processor and blend until chopped and combined. Season.

Put butter in a bowl and cover with plastic wrap. Add a pinch of wood chips to the burn chamber of the Breville Smoking Gun. Place hose under plastic wrap with the opening sitting above the butter. Seal the plastic wrap. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.

Cut an 11" (30cm) square of baking paper, place butter in the center and roll into a log. Twist the ends to seal. Butter will keep in the refrigerator for 2 weeks.

by Breville

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