Gorgonzola Butter

Name: Gorgonzola Butter
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 2 cups
Ingredients: 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 kosher salt; 1 teaspoon crushed red pepper; 1 teaspoon freshly cracked black pepper

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Level: Easy

Total: 2 hr 10 min (includes chilling time)
Active: 10 min

Yield: 2 cups

Level: Easy

Total: 2 hr 10 min (includes chilling time)
Active: 10 min

Yield: 2 cups

Ingredients

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 kosher salt

1 teaspoon crushed red pepper

1 teaspoon freshly cracked black pepper

Directions

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.
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.