- 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)
- 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.