Beurre de chorizo à la tomate et olives noires
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recette

Chorizo butter with tomato and black olives

  • Preparation 10 min
  • Cooking time 1h
  • For 6 servings

Ingredients

    • 100g / 3.5 oz / 1/2 cup chorizo 
    • 1 tsp paprika 
    • Sun dried tomatoes 
    • Black Greek pitted olives 
    • 1 tsp vinegar 
    • 250g / 8oz / 1 cup softened lightly salted butter 

1/ Cut the chorizo into slices and put in a liquidizer with 1 tsp paprika, 3 sun-dried tomatoes, 15 black Greek pitted olives and 1 tsp vinegar. Mix together. 

2/ Mix in the softened butter, kneading gently. 

3/ Tip into a small bowl, smooth the surface and leave in the fridge for 1 hour. 

 

Ten minutes before serving, take your little bowls out of the fridge and toast a few slices of crusty bread to spread with your butter!