Whipped butter spread topped with honey, toasted nuts, pomegranate, capers and herbs; served with toasted baguette and crackers.
# What You'll Need:
→ Butter Base
01 - 250 g (2 sticks) unsalted high-quality butter, room temperature
02 - 1 tablespoon extra virgin olive oil
03 - 1 teaspoon flaky sea salt
04 - 1 tablespoon fresh chives, finely chopped
05 - 1 tablespoon fresh parsley, finely chopped
06 - 1 teaspoon lemon zest
→ Toppings
07 - 1 tablespoon honey or hot honey
08 - 2 tablespoons toasted nuts (almonds, walnuts, or pecans), roughly chopped
09 - 2 tablespoons pomegranate seeds
10 - 1 tablespoon capers, drained
11 - 1 teaspoon freshly ground black pepper
12 - 1 teaspoon chili flakes (optional)
13 - Microgreens or edible flowers, for garnish
→ Bread & Dippers
14 - 1 baguette, sliced and lightly toasted
15 - Assorted crackers or flatbreads
# Directions:
01 - In a stand mixer or with a hand mixer, whip the softened butter with olive oil until light and fluffy, about 2–3 minutes.
02 - Fold in the sea salt, chives, parsley, and lemon zest until evenly combined.
03 - Using a spatula, spread the whipped butter in a thick, decorative layer across a clean wooden board or serving platter.
04 - Drizzle the honey evenly over the butter.
05 - Sprinkle toasted nuts, pomegranate seeds, capers, black pepper, and chili flakes (if using) across the surface.
06 - Garnish with microgreens or edible flowers for color and freshness.
07 - Serve immediately with toasted baguette slices and assorted crackers or flatbreads for dipping.
