Total Time
20 Mins
Serves 6
Photo: David Fenton

How to Make It

On a platter or board, smear 1 butter 1/8 to 1/4 in. thick, using an offset spatula. Scatter generously with herb leaves. Scatter with sliced green onion, flower petals, salt, and pepper. If you like, add cracked coriander seeds, chile flakes, and poppy seeds. Serve with baguettes.

Recipe from his cookbook with Martha Holmberg, Six Seasons: A New Way with Vegetables (May 2017, Artisan Books). Ava Gene's, Portland

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