Smoked Tomato Butter

Ingredients

• 125g butter, softened
• 1/3 cup (50g) sun-dried tomatoes, drained
• 1/4 cup (30g) toasted pine nuts
• 2 tablespoons chopped basil
• Sea salt to taste
• Pinch of apple wood chips

Method

1. Place butter, tomatoes, pine nuts, basil in the bowl of a food processor and blend until roughly chopped. Season.
2. Put butter in a bowl and cover with plastic wrap. Add pinch of hickory wood chips to the burn chamber of the Breville Smoking Gun. Place hose under plastic wrap with the opening sitting above the butter. Seal the plastic wrap. Turn smoking gun on to HIGH SPEED and ignite wood chips. Switch to LOW SPEED and smoke for a few seconds until bowl is filled with a dense smoke. Remove hose and reseal plastic wrap. Let infuse for 3 minutes.
3. Cut a 30cm square of baking paper, place butter in the centre and roll to a log. Twist the ends to seal. Butter will keep in the refrigerator for 2 weeks.