1/2 cup butter at room temperature
4 ounces White Stilton Cheese with Cranberries (or substitute any nice stilton)
3 Tablespoons minced Peppadew Peppers (or, chop up some fresh red bell peppers)

Combine butter and cheese in a medium-sized bowl; blend in the peppers. Shape mixture into a log and wrap in plastic wrap. Chill at least two hours to blend flavors (overnight is better).

Use Tapenade Butter as a topping for hot vegetables, meats, seafood, or serve with sliced baguette or crackers.