Grilled Bread with Catalan Butter

• 6 tablespoons 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)

1. Mash butter and yolks in medium bowl to form paste.
2. Mix in sun-dried tomatoes, reserved 1 tablespoon oil and next 6 ingredients.
3. Season with salt and pepper.
4. (Can be made 1 week ahead.
5. Cover and freeze.
6. Bring to room temperature before continuing.)
7. Prepare barbecue (medium-high heat).
8. Place smoke chips in 8 x 6-inch foil packet with open top.
9. Set atop coals 5 minutes before grilling bread.
10. Grill bread until toasted, about 2 minutes per side.
11. Spread butter mixture over hot bread.
12. Transfer to platter and serve.

butter, egg yolks, drained oil, green olives, anchovy, capers, fresh rosemary, lemon juice, red pepper, hickory smoke chips, crusty country

Taken from www.epicurious.com/recipes/food/views/grilled-bread-with-catalan-butter-5477 (may not work)