Prosciutto-basil butter

Yield: 1 Servings

Measure Ingredient
8 tablespoons (1 stick) butter; room temperature
2 tablespoons Minced shallot
2 ounces Thinly sliced prosciutto; minced
3 tablespoons Minced fresh basil

This butter is yummy slathered on plump, fresh corn from the farmers market! I can thank Bon Appetite for this one.

makes enough for about 6 ears

Melt 2 tablespoons butter in heavy small skillet over medium heat. Add shallot and saute until tender, about 5 minutes. Transfer to bowl and cool.

Add remaining butter to shallot and stir until smooth. Mix in prosciutto and basil. Season to taste with salt and pepper. Can be perpared 3 days ahead. Cover and refrigerate. Let stand 2 hours at room temperature before serving. Posted to TNT - Prodigy's Recipe Exchange Newsletter by Mandy Bell <mbell@...> on Aug 29, 1997

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