GARLIC CRACKED PEPPER & CHIVE BUTTER
Rose Mary Mogan
I WANTED THE ENTIRE MEAL TO BE special for all that he does, & started with this butter.
It is quick & easy & quite simple, but has lots of flavor. Then I dressed it up on a little red plate & garnished it with an assorted colors of sweet mini peppers on a bed of kale.
The minced garlic adds lots of flavor & infuses the butter. I served it with SISTER SCHUBERT'S DINNER ROLLS, the only thing on the menu that I did not make from scratch, but they're good on their own just as they are.
1 sticksalted butter, room temperature
3 clovegarlic, minced (more or less according to taste)
1 1/2 tspchopped chive
1 tspcracked black pepper