I just had the most amazing Pub-Style Steak Dinner, and this Roasted Garlic Goat Cheese and Chives Compound Butter put it right over the top!! I absolutely LOVE roasted garlic, and find as many ways as possible to use it. Well let me tell you, fresh goat cheese and chives are the perfect companions for roasted garlic…..
And yes, I do realize that I did not use commas in the title. I was afraid that they were mess up Google and Pinterest, and no one wants that!! lol
Have you made your own compound butter yet? It is not nearly as difficult as you would imagine, and it is well worth the effort. 🙂
In a small bowl, mash roasted garlic with a fork until somewhat smooth…..
If you have never roasted garlic before, you can find the full directions HERE.
Add the butter, stir to combine. Stir in the goat cheese, chives, and black pepper…..
Chill butter for 30 minutes, then roll into a 1-inch thick log in plastic wrap…..
Place back in the refrigerator to chill completely, or place in the freezer until ready to use. Slice into rounds and serve…..
YUMMY!!! I think I want to try it on salmon next….but this is what I used the Roasted Garlic, Goat Cheese, and Chives Compound Butter for this afternoon…..
The recipe for this Pub-Style Steak will be coming very soon!!
- I used soft goat cheese from France, aka chèvre.
- It comes in little 4 ounce packages, and can usually be found in the specialty cheese section in your local grocery store.
If you like Gorgonzola cheese, you really need to try out my Gorgonzola Butter…..
I used it on my NY strip, and more importantly on this Steakhouse Pizza…..
Okay, I’m making myself hungry…..Enjoy!!
Roasted Garlic Goat Cheese and Chives Compound Butter
|Prep time||35 minutes|
- 2 Heads roasted garlic
- 1/2 cup unsalted butter (at room temperature)
- 4 Ounce package fresh, goat cheese
- 2 Tablespoons chopped chives
- 1/4 teaspoon fresh ground pepper
|In a small bowl, mash roasted garlic with a fork until somewhat smooth.|
|Add the butter, stir to combine.|
|Stir in the goat cheese, chives, and black pepper.|
|Chill butter for 30 minutes, then roll into a 1-inch thick log in plastic wrap.|
|Place back in the refrigerator to chill completely, or place in the freezer until ready to use.|
|Slice into rounds and serve.|
This recipe will be partying at these link parties!