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