Flavored Easter butter – easy appetizer
If you are looking for an easy idea for an Easter appetizer, or for some other special occasion, flavored butter is the solution. Not only is it quick and easy to prepare but it guarantees a beautiful visual effect. A small piece of flavored butter is the super easy way to add a gourmet touch and make your dishes even more special. I have created two flavor combinations that you can prepare in minutes in your home. Not only are flavored butters great for cooking, but they can also be spread on a soft bun or crunchy bruschetta. The best thing about these flavored butters is that you can prepare them in advance and store them in the refrigerator for a few days or freeze them.
I made two versions of butter. The first with parsley and grated lemon zest is perfect to be used to create a quick sauce for your fish or vegetable dishes such as asparagus. The second one is much more aromatic, with a strong and more pronounced flavor. This butter is mixed with Taggiasca olives, dried tomatoes and smoked paprika. As I have already mentioned it is perfect on bruschetta, on still warm bread or as a spread on soft rolls.
These flavored Easter butter are a perfect way to create an adorable and delicious appetizer. Cold appetizer idea.
- 250 g (approximately) of soft butter
- 2 teaspoons (or more) of Dijon mustard
- 3 handfuls of parsley leaves
- grated zest of half or one lemon
- more parsley for decoration
- half or a teaspoon of dried thyme
- 250 g (approximately) of soft butter
- 2 tablespoons Taggiasca olives or other type of dark olives with a strong flavor
- 2 generous spoons of dried tomatoes in oil
- 1 clove of garlic
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon of smoked paprika
- Instructions below.
- If you have any questions about this recipe contact me in the comments below or on my social channels. If you have tried this recipe and would like to evaluate it, press the stars above or let me know me why you didn’t like it in the comments.
For this recipe I used the chocolate egg mould produced by Silikomart. The mold is called Paul Cino and is simply adorable.
If you don’t want to use moluds, you can simply roll your butter into a cylinder created with baking paper or plastic wrap.
Instructions lemon and parsley Easter flavored butter
Put the soft butter in a jug of a blender equipped with blades. Add two teaspoons of Dijon mustard. Also add dried thyme, lemon zest and parsley leaves.
As you can see in the ingredients I wrote the amount of spices can be variable. You can change the taste of your butter according to your preferences by combining or decreasing different ingredients or by combining other types of spices or toppings.
Blend everything until all the ingredients are mixed together. Now move the prepared mix inside your moulds and pressing the butter as much as possible to eliminate any air bubbles. Once the mould is filled, place it in the freezer.
If you do not use the mould, pour it over a sheet fo baking paper or a plastic wrap and create a cilinder. Wrap tightly and place in the freezer.
Instructions Easter butter flavored with garlic, olives and dried tomatoes
Put your soft butter in a jug of a blender equipped with blades. Add two tablespoons of Taggiasca olives (or other type of olives) and two tablespoons of dried tomatoes (both drained from their liquid). Now add grated Parmesan cheese, a teaspoon of smoked paprika and finally chopped clove of garlic.
Blend everything until all the ingredients are mixed together. Now again move the prepared mix inside your moulds and pressing the butter as much as possible to eliminate any air bubbles. Once the mould is filled, place it in the freezer.
Note from the author of this recipe
While you are preparing your butter I just want to tell you that I really appreciate that you have decided to prepare my recipe. If you like it, I would be delighted and it could be a huge help for me if you follow me on my official social channel such as instagram where I publish every time a new recipe comes out. To become my follower just search for foodohfood in your instagram or click on this link: https://www.instagram.com/foodohfood/ and press Follow. Thank you from the bottom of my heart, Barbara. ^_^
Final preparation of the butter for your Easter appetizer
To make the preparation easier I highly recommend using disposable gloves.
Turn the mold upside down on a plate or cutting board. Use the heat of your fingers to push the butter out of the mould. You can also pour lukewarm water over the mould to allow the butter slide out. Gently join two pieces of the chick. Use your fingers or a small knife to hide the point that joins the two parts. Also use the warmth of your fingers to smooth out any inaccuracies.
Now you can decorate your butter to your liking. I decided to add a layer of chopped parsley at the bottom of the prepared form but you can use any spice, herb or condiment you can think of. You can keep your flavored butter in the refrigerator for several days and serve it when needed.
lot of love. B.
p.s. If you are looking for a delicious recipe for Easter lunch or brunch I would like to recommend mine Oven roasted eggplant shakshuka (foto below).