Butter With Rosemary or Other Edible Flowers

READY IN: 24hrs 20mins
Recipe by awalde

Impress your friends serving this butter as starter with crackers, small fresh breads, focaccia or thin roasted potatoes slices. A Tuscany dream! Inpiration from http://gastronomiaandreani.blogspot.com/2010_05_01_archive.html. Adapted for ZWT7

Top Review by French Tart

I make butter with edible flowers and herbs all the time, for the B and B, but I wanted to try this recipe as I have LOADS of rosemary flowers in bloom right now! A super little recipe that I did tweak a bit by adding some grated Italian cheese. We ALL loved this! Made for Recipe swap #86 and thanks for reminding me of how to serve up a pretty butter awalde!

Ingredients Nutrition

Directions

  1. Remove butter from refrigerator and let it soften at room temperature.
  2. Chop your fresh picked flowers with a knife.
  3. Stir it with a fork and add the flowers and white pepper.
  4. Mix well and form again a stick with butter.
  5. Wrap it in silicone foil ( or aluminum foil) and if you want shape it round, as triangle or as you like.
  6. Cool in refrigerator for a day.
  7. Cut it into thin slices and serve as desired.

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