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This Italian-style compound butter totally changed how I see plain bread. It feels like you're eating at a fancy trattoria, but you can whip it up super fast at home.
I threw this together on a last-minute night when I just had bread and a few odds and ends in the kitchen. My friends went crazy for it and even left with little jars to take home.
Tasty Ingredients
- Baguette or French bread: a loaf that's crunchy outside and soft inside works perfectly for spreading
- 1/4 teaspoon salt: go for fine sea salt for the best blend
- 1/2 tablespoon minced garlic: pick firm, fresh cloves for the best taste without bitterness
- 2 tablespoons chopped fresh basil: make sure it's fresh—dried just won't pop the way fresh basil does
- 2 tablespoons finely diced pepperoni: artisan cuts give you even more flavor
- 1 cup unsalted butter, room temp: good-quality soft butter will get really creamy
Simple Step-by-Step Directions
- Spread and Enjoy:
- Scoop a big dollop over warm toasted bread, toss some on pasta, or let it melt over grilled veggies for a flavor boost.
- Taste and Adjust:
- Sprinkle in the salt, mix gently, then give it a quick taste so you can add a touch more if you want.
- Fold In Flavors:
- Toss in chopped pepperoni, basil, and garlic. Use a spatula and keep it light so the butter stays fluffy while everything spreads out nicely.
- Whip Butter:
- In a big bowl, use a whisk and beat the butter for about 3 minutes until it feels really silky and whipped. Make sure it’s not cold, so you don’t get lumps.
Basil is hands-down my favorite part of this. It's so fresh and bright. When my daughter was little, she'd call it "magic green paste" and wanted it on all her food—even breakfast toast.
Storage and Make-Ahead Tips
Shape the butter into a log using parchment paper, pop it in the fridge, and slice off rounds whenever you need them. For longer storage, wrap the log in foil and stick it in a freezer bag. It'll keep tasting awesome for three months in the freezer.
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Swaps and Variations
For a veggie-friendly vibe, swap the pepperoni for sun-dried tomatoes and toss in some crushed red pepper flakes. Want even more herb flavor? Add a little fresh oregano or thyme along with the basil. Cheese fans should stir in some finely grated Parmesan for extra richness.
How to Serve It
For a chic starter, roll the butter into little balls and coat them in chopped herbs or spices, then chill. Serve these with an assortment of breads and crackers. Or ladle generous spoonfuls over hot pasta for an instant, melty sauce that's hard to beat.
Background and Roots
Compound butter—called “beurre maître d'hôtel” in French cooking—was picked up by Italian cooks and given their Mediterranean twist. This version with basil and pepperoni combines French technique and bold Italian tastes. You'll find flavors here just like in a classic pizza spot.
Frequently Asked Questions
- → What's the best way to store Italian butter?
Keep it in a sealed container in the fridge for up to a week. For longer storage, freeze it.
- → Can I swap pepperoni for something else?
Sure, try using ham slices, sun-dried tomatoes, or chopped olives for different tastes.
- → What’s the best food to pair with this butter?
This creamy butter is fantastic on toast, baked potatoes, or to add a delicious touch to steamed veggies.
- → Can I use salted butter instead of unsalted?
Yes, but go easy on added salt so the flavor doesn't get too salty.
- → How do I make the butter fluffier?
Use a whisk or electric mixer to give the butter a lighter, spreadable texture.