Ingredients
6
tbsp (3/4 stick) butter, room temperature
2
hard-boiled large egg yolks
2
tbsp finely chopped drained oil-packed sun-dried tomatoes, 1 tbsp oil reserved
8
drained pimiento-stuffed green olives, finely chopped
4
canned anchovy fillets, drained, finely chopped
2
tsp chopped fresh rosemary
1/2
tsp 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)
Directions
1.
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.)
2.
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.
3.
Spread butter mixture over hot bread. Transfer to platter and serve.
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