Great with warm, crusty bread.

Honey and Chive Butter

Great with warm, crusty bread.


  • 1 cup unsalted butter, softened
  • 2 to 3 tablespoons snipped fresh chives or chive blossoms, or a combination
  • 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)

Photo by Jodi Miller