Gorgonzola Butter

  • 2 sticks (1 cup) unsalted butter, at room temperature
  • 1 cup crumbled Gorgonzola cheese, at room temperature
  • 2 tablespoons minced fresh thyme
  • 2 tablespoons minced fresh rosemary
  • 1 tablespoon minced fresh parsley
  • 1 1/2 teaspoons salt
  • 1 teaspoon crushed red pepper
  • 1 teaspoon freshly cracked black pepper

1. Add the butter and Gorgonzola to a medium bowl and mash together with a fork until both are fully incorporated. Add the thyme, rosemary, parsley, salt, crushed red pepper and black pepper and mix well.

2. Dollop the butter mixture onto a large piece of parchment paper to form a log. Bring the top and bottom of the parchment ends together and fold down. Tighten and slightly roll to form a log with the butter, then twist each end. Refrigerate until firm, about 2 hours. The butter can be kept in the refrigerator for 1 week, or frozen for 2 to 3 months.

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