Recipe: Red Bell Pepper-Roquefort Butter from The Market Place Grill

Red Bell Pepper-Roquefort Butter from The Market Place Grill
Makes about 1 1/2 cups

2 sticks unsalted butter, softened
1/4 lb Roquefort crumbled
1 large red bell pepper, roasted & chopped
2 tb chopped shallots
1 tb snipped fresh chives
1/4 tsp salt
1/8 tsp ground pepper

In a processor, blend the butter & Roquefort until well combined. Add the bell pepper, shallots, chives, salt & black pepper & blend the mixture until almost smooth & pale pink. Transfer the butter to a sheet of plastic wrap and roll it in the plastic, shaping it into a log 1/2 inch in diameter. Chill the butter for at least 1 hour or until hard, and serve it with grilled or broiled meats.