Use a fork to mash the softened butter in a mixing bowl until smooth.

Add the chopped rosemary, minced garlic and salt. Mix until well combined.

Place the butter on a layer of plastic wrap. Using the plastic wrap, roll the butter into a log about 1.5 inches thick. Twist the ends of the plastic wrap to seal.

Refrigerate until firm, about one hour.

Slice the butter into rounds before serving.