Anchovies, capers, olives and sun-dried tomatoes enhance the delicious butter. It is also good melted over grilled fish or chicken. 6 tablespoons (3/4 stick) butter, room temperature 2 hard-boiled large egg yolks 2 tablespoons finely chopped drained oil-packed sun-dried tomatoes, 1 tablespoon oil reserved 8 drained pimiento-stuffed green olives, finely chopped 4 canned anchovy fillets, drained, finely chopped 4 teaspoons drained capers 2 teaspoons chopped fresh rosemary 2 teaspoons fresh lemon juice 1/2 teaspoon dried crushed red pepper 2 cups hickory smoke chips, soaked in water 30 minutes, drained 12 1/2-inch-thick crusty country-style bread slices (each about 4 x 3 inches) Mash butter and yolks in medium bowl to form paste. Mix in sun-dried tomatoes, reserved 1 tablespoon oil and next 6 ingredients. Season with salt and pepper. (Can be made 1 week ahead. Cover and freeze. Bring to room temperature before continuing.) Prepare barbecue (medium-high heat). Place smoke chips in 8 x 6-inch foil packet with open top. Set atop coals 5 minutes before grilling bread. Grill bread until toasted, about 2 minutes per side. Spread butter mixture over hot bread. Transfer to platter and serve. Serves 6.
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