"Italian Butter" is a really cute name for this! I love dipping warm bread into this mixture and it comes very close to the stuff they serve at the famous Italian chain restaurant - Carrabba's. I never put this through a grinder, but rather make a bunch of it (using kosher salt vs. regular and omit the minced garlic) and store it in a small plastic container then add FRESH minced garlic on a plate and pour the olive oil over top. It's a wonderful appetizer that's a definite crowd pleaser - great with wine!
This recipe was awesome! I had a party last weekend and this was my favorite part. When I made the recipe I did not grind in grinder I just crushed slightly with a mortar and pestle. I mixed about 1-2 tbs. of this recipe with a stick of butter and chilled for an hour or more. I roasted garlic (cut about 1/4" of garlic bulb off to expose cloves place garlic in a small piece of tin foil drizzle garlic bulb with about 2 tsp. of olive oil wrap bulb completely with foil bake at 400 degrees for 45 minutes). I placed 3 small serving plates together and put the oil with herbs in one plate the warm roasted garlic in the other plate then the herb butter in the 3rd plate and served it all with slices of french bread. It was awesome!!!! Thank you so much for this recipe.
This is excellent, and is a new staple in my house. I do recommend making it beforehand & "soaking" it in some olive oil to help the dried herbs soften. Then, it's ready to plate & be drizzled with olive oil for dipping. I store it in a small pesto jar in the fridge, and it's ready whenever we are!!
When you grind everything together it turns into a powder and I didn't like that. It looks better on the plate if the herbs aren't ground.
I mixed this blend into softened butter and then refridgerated it. It made a great spread for dinner rolls.
I don't have spice grinder so skipped that part but loved this dip. I did let it sit in oil for about a half hour before serving. I also forgot to put in fresh garlic but it was still good. I have been eatig this for the last 3 nights. Thanks Oh the best part is these are spices that are always in the spice rack. I had to come back and add this in. Icut up some red potatoes and tossed in olive oil and then this spice and roasted and they were wonderfullI had to come back one more time. My neighbor works for carrabas and when i showed him this blend he said looks like what they use but they use fresh herbs. FRESH WOULD BE TO COSTLY AND DOESN'T LAST SO THIS IS A GREAT MIX
An incredible recipe! I mix it with olive oil and balsamic vinegar over finely grated Pecorino Romano cheese. We eat it until our bread is gone!
I mix all the dry ingredients together using a good quality salt to keep on hand. When I am ready to serve this I mix them with either fresh or roasted garlic shredded asiago cheese and pour the olive oil over the top. This is great to have on hand as a quick appetizer or to serve with soup or a salad.
Yummy and very simple to prepare. Served with warm French bread as the recipe suggests. I didn't bother grinding up anything.
