Chive Blossom Butter

Instructions

1. Wash the chive blossoms and pat dry with a clean dishcloth. Separate 5 blossoms into 2 or 3 sections each and set aside. Remove the petals from the remaining blossoms.
2. In a bowl, combine the butter, petals and chopped chives. Season with pepper.
3. On a slightly wet work surface, lay out a piece of plastic wrap. Spread the butter over the centre of one end of the plastic wrap, leaving a clean border on either side. Tightly roll the plastic wrap around the butter to form a cylinder about 1 inch (2.5 cm) in diameter. Make a knot at both ends of the plastic wrap to seal in the butter. Refrigerate for 2 hours. Freeze at this point, if desired.
4. On a work surface, remove the plastic wrap. Let the butter sit out for 2 minutes. Stick the reserved sections of chive blossoms to the butter. Roll the butter on the work surface to help the sections of chive blossom stick.
5. Using a hot knife, cut the butter into rounds the thickness of your choice or let sit out at room temperature for a few minutes and serve with bread.