Herbs of Italy Butter Board
Total Time: 00h 10m
Makes: 6 - 8 servings
This appetizer is luxurious. Grass-fed butter on its own paired with crackers or crusty bread itself is a treat, but we have made it that much more decadent by pairing it with some Frontier herbs and topping it off with Sutter Buttes tapenade. Grab your baguette, rosemary crackers and some mini snacking peppers and get to schmearing. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)
Share with your friends
Ingredients
- 8 ounces of room temperature grass-fed or European butter (don’t skimp, get the good stuff)
- 1 teaspoon of Frontier Co-op Herbs of Italy
- Pinch of Frontier Co-op Aleppo crushed chili pepper
- Couple of teaspoons of Sutter Buttes sun-dried tomato & olive tapenade
- Couple pinches of Frontier Co-op pink peppercorns
- Any fresh herbs you have on hand
- Your favorite crackers, crusty bread and snacking peppers
Directions
- You can whip the butter and *Herbs of Italy with a mixer or mix by hand with a spoon.
- Spread your herbed butter on a platter to desired thickness.
- Layer on some small dollops of the tapenade, go easy because this is rich. You can spread a thin layer around or swirl it into the butter with a knife.
- If you want a little heat, sprinkle a pinch of the Aleppo pepper over the tapenade.
- You can grind the pink peppercorns or twist off the cap and sprinkle them whole. Pink peppercorns are soft and I like the wow factor of leaving them whole.
- Sprinkle with any fresh herbs you may have on hand.
- *Good alternatives to Herbs of Italy would be Frontier Co-op pizza seasoning or Frontier Co-op Herbs de Provence
