by Thomas Leggate

Created on: May 21, 2007   Last Updated: May 22, 2007

I've played with this very basic recipe for years. I watched a television program long ago about compound butters and began experimenting. This is the my favorite in it's current form.

1/2 cup slivered almonds
4 oz. gorgonzola cheese
4 tbs. butter

First off, heat a dry pan over medium high heat. Add slivered almonds and toast them to get the oils working.

Add almonds to a food processor or chop very finely but don't make almond butter out of them.

Add butter (chilled is fine) and cheese to the processor until they come together.

Remove contents to a sheet of plastic wrap and roll it up into a log. Refrigerate at least overnight to allow all flavors to marry.

When needed to top your favorite steak just cut off a pat and place on the meat immediatley after cooking.

Enjoy!

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