The following recipe and photography were provided courtesy of local cookbook author and chef, Carla Snyder. Learn more about Carla and discover her recipes at Ravenouskitchen.com.
Serve this dish with a big salad and you will see nothing but happy faces around your table. For the best butters, look for local grass-fed butter or imported brands as they have a slightly higher fat content and richer taste than most domestic packaged butters.
It’s that easy: Pull the butter from the fridge 30 minutes before you want to assemble so that it spreads smoothly. Maldon salt is crunchy and flaky and perfect for this dish and many others, so I encourage you to buy a box, but if you’re not in the mood, go ahead and sprinkle with sea salt or kosher. It will still be delicious. If you have an herb patch with flowering herbs, this could be your new signature dish.
- Prep time:
- Total time:
- 4-oz or 1 stick butter, out of fridge for 30 minutes
- 2-3 Tbsp. chopped, fresh herbs and edible flower petals such as thyme, basil, parsley, chervil, rosemary, oregano, marjoram, chives, lavender, nasturtium, marigold (Note: The flowers should not have been treated with pesticides.)
- 2 Tbsp. capers, drained
- Zest of 1 lemon
- Flaky salt
- Freshly ground black pepper
- Chile flakes, optional
- Warm sliced bread such as a country loaf, baguette, sour dough, pugliese or ciabatta
- Spread the butter on a wooden platter or plate and sprinkle with herbs and or flowers, capers, zest, salt, pepper and chile flakes, if using. Serve immediately with warm sliced bread.
Note: Other possible toppings include chopped pickles, pepperoncini, olives, preserved lemon, peppadew peppers, marinated artichokes, sun-dried tomatoes packed in oil and toasted pine nuts.