Flavored Easter butter – easy appetizer

• 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.