Rosemary Flower Butter with Grana Padano Cheese
Print recipe
| Serves | Makes 6 small pots of butter to serve 12 people |
| Prep time | 10 minutes |
| Allergy | Milk |
| Dietary | Vegetarian |
| Meal type | Appetizer, Condiment, Snack, Soup, Starter |
| Misc | Gourmet, Pre-preparable, Serve Cold |
| Occasion | Barbecue, Birthday Party, Casual Party, Christmas, Easter, Formal Party, Halloween, Thanksgiving, Valentines day |
| Region | French |
| By author | Karen S Burns-Booth |
An unusual and pretty way to serve butter - the rosemary flowers add colour and a subtle rosemary taste, whilst the Grana Padano cheese adds an extra flavour that is fabulous when spread on warm bread and/or sandwiches, toast and bread rolls.
Ingredients
- 250g salted butter (I used French butter with sea salt)
- handful of fresh rosemary flowers (about 3 tablespoons of flowers)
- 125g grated Grana Padano Italian cheese
- sea salt to taste
Note
An unusual and pretty way to serve butter - the rosemary flowers add colour and a subtle rosemary taste, whilst the Grana Padano cheese adds an extra flavour that is fabulous when spread on warm bread and/or sandwiches, toast and bread rolls. (Recipe idea was inspired by a friend's recipe here: Butter With Rosemary or Other Edible Flowers)
Directions
| Step 1 | Allow the butter to come to room temperature and mix the grated cheese and rosemary flowers in to the softened butter. |
| Step 2 | Adjust the seasoning with extra sea salt if needed. |
| Step 3 | Pack the butter into small jars or finger bowls to serve. |
| Step 4 | Press a few extra rosemary flowers into the top of the butter as a garnish. |
| Step 5 | Serve with hot crusty bread with soup and/or salad, or as flavoured butter for sandwiches, toast and bread. |
