Chevre Tart Recipe with Pinot Noir Rosemary Butter
  • 1 cup salted homemade whipped butter (recipe below)
  • ¾ cup Cambria Benchbreak Pinot Noir
  • 1 tablespoon fresh rosemary
  • For Butter: ½ quart heavy cream
  • ½ teaspoon salt (up to ¾ teaspoon, to taste)
  1. Fill shallow saucepan with wine and simmer until consistency becomes syrupy (reducing to about ⅛ cup).
  2. Let syrup cool completely.
  3. Add syrup and rosemary to whipped butter and mix. Serve chilled.
  4. For Butter: In food processor, mix butter until cream turns to consistency of cottage cheese and starts to separate from buttermilk, about 3-5 minutes of constant mixing. Strain butter from buttermilk.
  5. Use wooden spoon to knead butter in water (just like dough) to remove all remaining buttermilk. Drain and repeat until water is clear.
  6. Remaining whipped butter is ready to serve or for adding flavoring ingredients.
Recipe by Mommy Evolution at