Lemon Chive Butter

So many cha cha chive blossoms in our kitchen garden right now…SO little time. What’s a girl to do but make

lemony chive butter! It’s delish on crusty bread or baked potatoes and it’s seriously simple and so PRETTY!

How can you possibly let these yummy blooms go to waste?

Here’s what you’ll need:

Two sticks of organic unsalted butter at room temperature and torn into small pieces,

5 to 6 chives & blossoms chopped,

1 teaspoon Fleur de Sel,

zest of one lemon plus 1 tablespoon fresh juice and…

some good old fashioned muscle power!

Use a fork to cut all of the ingredients together and then

use a wooden spoon to create a gorgeous creamy texture.

Just look at that sweet cream!

Pipe the lemon chive butter into a small container and 

{I use a plastic bag, cutting off a small corner}

garnish with a blossom, lemon slice and zest.

This creamy lemon chive butter is sumptuous  on beautiful bread as an easy appetizer

or place a pat on top of your steak or poultry as you are spring grilling. It would be fun to put a

small container at each place setting for your next gathering.

{Thank you Irene for the cool Rosanna dishes!}

It will keep in the fridge for a week and with the burst of flavor from the chives and

zesty lemon…a little pat goes a long way!

Hope you plant CHIVES in your garden this spring!