Bread and butter are staples of life but they can be a winning duo for the buffet table.
Using artisan breads raises the bar a little more than using prepackaged run of the mill bread. The cost is not that much more and the taste is far superior. Step up the game one more notch and add flavored butters to the mix. Now you have memorable food.
For this event I bought the bread from a local bakery that uses organic ingredients and non GMO wheat.
I have shown three different flavors of butter for you to feast your eyes on. They are not only tasty, they are also beautiful.
To make the butter, you will need to soften the butter to room temperature and chop the ingredients up fairly finely.
You will also need an electric mixer.
All of these butters are to taste. For my taste I use 1 pound of butter to 1/2 cup of each of the flavors I use with the exception of the citrus. If you are using citrus, zest the peal and use 1 TBSP of zest per pound of butter.
From top to bottom:
Cilantro, lime butter,/Greek olive, garlic butter ,/roasted pepper and sun dried tomato butter.
I always add about a 1/2 teaspoon of Himalayan pink salt to a pound of butter. The flavor is better.
Choose the flavors that suit you and your guests.
Here are the recipes for the butters shown.
Cilantro/lime butter: 1 pound butter softened, 1 tablespoon lime zest, 1/2 teaspoon salt, 1/2 cup cilantro leaves finely chopped.
Greek olive/ garlic butter: 1 pound butter softened, 1/2 cup Greek olives finely chopped and drained until dry, 1 tablespoon fresh garlic chopped finely.
Roasted pepper and sun dried tomato butter: 1 pound butter softened, 1/4 cup roasted pepper patted dry and chopped finely, 1/4 cup sun dried tomatoes chopped finely and patted dry, 1/2 teaspoon pink salt.
Mix the softened butter with the flavors you choose and either put the butter in a form or simply wrap it up in plastic wrap and refrigerate until hard. Be mindful of the the way you present the bread and butter. The presentation should look as good as the food tastes.