Tomato Butter


7 Tbsp dried tomatoes packed in oil
3 anchovies
7 Tbsp softened butter
2 Tbsp ricotta cheese
2 Tbsp dill weed
Freshly Ground Black Pepper
Juice of 1/2 lemon


Drain tomatoes on paper towels.

Soak anchovies in water for at least 15 mins, rinse, and pat dry. Chop tomatoes and anchovies very finely.

Knead together butter and ricotta. Mix in tomatoes, anchovies, dill, pepper and lemon juice and mash with a fork.

Refrigerate. Spread Tomato Butter on freshly-toasted bread that is still warm.