The Herbs print in Keiko's Culinary Collection offers a gorgeous variety and an almost impossible choice of what recipes to illustrate! The possibilities are endless, and this first recipe is about honoring that point. This Basic Herb Butter can be adapted to any and all of your favorite herb combos! Just keep in mind that you want somewhere between 4 and 5 Tablespoons of fresh herbs to go with ½ cup butter. Enjoy!
Basic Herb Butter
½ C (one stick) unsalted butter at room temperature
2 T chopped tarragon
2 T chopped parsley
½ T thyme leaves (about two sprigs)
½ T chopped oregano
1 garlic clove, minced
⅛ tsp Himalayan Pink salt
Stir all of the ingredients together such that the herbs are evenly distributed throughout the butter.
Option 1-- Put the mixture in a small bowl and refrigerate until you need it.
Option 2-- To create a stick of herb butter, dump the mixture out onto a piece of wax paper. Using a spatula or spoon form a log and roll the wax paper around it. Twist the ends to secure and put this in the freezer for a few hours. You can now thaw and serve this on your butter dish, or use straight from the freezer by slicing off what you need for your recipe.
Rosemary and Cream Cheese Herb Butter
4 oz (one-half stick) of unsalted butter at room temperature
4 oz plain cream cheese
½ teaspoon fresh rosemary
¼ teaspoon Himalayan Pink Salt
Stir all of the ingredients together and serve in a small bowl at room temperature for spreading on baguettes.
Use one or both of these recipes to make Herb Butter Crostini. Simply slice a baguette into ¼-inch rounds and spread out in a single layer on a baking sheet. Spread about half a teaspoon of Basic Herb Butter or Rosemary Cream Cheese Butter on each of the rounds and bake at 375-degrees for 7-9 minutes or until they begin to brown. Done and delicious!
Let us know in the comments what herb combinations you come up with!