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Stoysich
O M A H A N E B R A S K A S I N C E 1 9 4 9
About the Recipe
Featuring roasted garlic, green olives and fresh basil. Perfect as an appetizer or serve with the main course.
Ingredients
2 sticks salted or unsalted butter, softened to room temperature
3 teaspoons flaky sea salt
Course ground black pepper
Zest of one lemon
Crushed red pepper (optional)
1 whole head of garlic
1 tablespoon olive oil
Fresh Basil, sliced in sort threads
Castelvetrano olives, sliced or chopped
Wooden board or serving platter
Preparation
Roast the garlic. Heat oven to 430F and cut garlic head in half. Drizzle with 1 tablespoon of olive oil. Wrap in foil and roast for 40 minutes. Leave to cool before squeezing out the roasted cloves.
Assemble your butter board. Spread your butter out onto your board, making grooves and swirls so that your toppings have space to sit. Sprinkle over 3 teaspoons of flaky salt, sprinkle lemon zest, then the roasted garlic. Top with coarse ground black pepper. Scatter the olives and finish with the fresh basil. Drizzle with a bit olive oil if you prefer. Serve with fresh bread, focaccia or crackers.
There are so many options for topping your board. Get as creative as you like, but always start with good quality butter and a good sprinkling of flaky sea salt and lemon zest.
The butter board will be fine at room temperature for a day – store any leftovers in an airtight container in the fridge for up to 5 days.
