Cheese and herb butter

From the kitchen of: Rachel Klinkner of Cashton, Wisconsin


1 cup (2 sticks) butter, softened
6 ounces cheddar gruyere cheese or 1 1/2 cups of shredded cheese of choice
1/3 cup minced fresh herbs, such as basil, chives, parsley and/or rosemary
Salt and pepper to taste
Croissants or dinner rolls, warmed

Beat butter and cheddar gruyere in a bowl until blended. Add herbs; beat just until combined. Season with salt and pepper to taste. Serve butter with croissants.


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