Rosemary Sage Butter

Cut 1 stick unsalted butter into 8 pieces and let soften at room temperature. Add 2 tsp. chopped fresh rosemary leaves (or a rosemary-thyme mixture) and 2 fresh sage leaves, chopping everything as fine as you can. Mash butter with herbs and season with crunchy Kosher or sea-salt. Pack into a crock or ramekin. Cover and refrigerate if making ahead. Dab herb butter on roasted tomatoes, on grilled zucchini and squash, on mushrooms, or melt over creamy mashed potato.