Ingredients:

• Garlic flowers
• Nasturtium flowers
• Zucchini flowers
• Olive Oil
• 4 lbs. unsalted butter
  

Step 1:

Remove seeds from the garlic flowers.

Step 2:

Toss the seeds with a few tablespoons of olive oil.
Roast at 350°F on a sheet pan for 10 minutes.

Step 3:

Combine 4 lbs. soft, unsalted butter with 1 cup roasted garlic seeds, mix thoroughly.

Step 4:

Spread garlic butter on a wax paper square and sprinkle with nasturtium peddles and shredded zucchini flowers.

Step 5:

Wrap and roll the butter, then place in the refrigerator.
The compound butter will last for up to a month in the fridge. Freeze for longer.

Step 6:

Carefully unwrap cold compound butter to slice & serve.

Note:

This compound butter is good on country bread. It also complements sweet corn, fish, or a nice NY steak.