Great with warm, crusty bread.
- 1 cup unsalted butter
- 2 to 3 tablespoons snipped fresh chives or chive blossoms
- 2 to 3 tablespoons light colored honey
Place all the ingredients in a medium bowl. Combine until well blended. Serve with warm, crusty bread. The butter can be refrigerated for up to a week, or frozen for up to three months. Let soften slightly before serving. Makes about 1¼ cups
Recipe from Farms and Foods of Ohio: From Garden Gate to Dinner Plate (Hippocrene Books, 2007)