Whipped butter spread on a board, finished with herbs, honey, nuts, pomegranate and capers; serve with toasted baguette.
# What You'll Need:
→ Butter base
01 - 1 cup (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 mixed 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, to serve
# Directions:
01 - Place the softened butter and olive oil in a stand mixer or a large bowl and whip with a paddle or hand mixer until pale and airy, about 2–3 minutes.
02 - Gently fold in the sea salt, chopped chives, chopped parsley and lemon zest until evenly distributed, taking care not to deflate the whipped texture.
03 - Using a spatula, spread the whipped butter in a thick, decorative layer across a clean wooden board or large serving platter, leaving space at the edges for dippers.
04 - Drizzle the honey evenly over the surface of the butter to create contrasting sweetness and shine.
05 - Evenly scatter the toasted nuts, pomegranate seeds and capers over the butter, then finish with cracked black pepper and chili flakes if using.
06 - Top with microgreens or edible flowers for color and freshness, adjusting placement for an appealing presentation.
07 - Serve immediately with toasted baguette slices and assorted crackers or flatbreads alongside; if prepared ahead, refrigerate and allow to soften slightly before serving.
