Creamy whipped butter spread topped with herbs, nuts, pomegranate and honey, served with toasted baguette and crackers.
# What You'll Need:
→ Butter Base
01 - 2 sticks unsalted 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 red pepper 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
# How To:
01 - In a stand mixer fitted with the paddle or using a hand mixer, beat the softened butter with the olive oil until pale and airy, about 2–3 minutes.
02 - Add the flaky sea salt, chopped chives, chopped parsley and lemon zest; fold gently until evenly distributed and the mixture remains light in texture.
03 - Using a spatula, spread the whipped butter in a thick, decorative layer across a clean wooden board or wide platter, creating texture for the toppings to catch.
04 - Drizzle the honey evenly over the surface of the butter to introduce sweet contrast.
05 - Evenly scatter toasted nuts, pomegranate seeds and capers across the butter; finish with a crack of black pepper and red pepper flakes if using.
06 - Top with microgreens or edible flowers for color and freshness.
07 - Serve immediately alongside the toasted baguette slices and assorted crackers or flatbreads, instructing guests to scoop or spread as desired.
