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Ingredients:
| 2 bars | (225 g each) | MAGNOLIA GOLD BUTTER SALTED |
| 1 tbsp | (10 g) | pumpkin seeds |
| 1 tbsp | (10 g) | raisins |
| 1/2 tbsp | (3 g) | dried rosemary |
| 1 | tbsp | honey |
| 1/2 tbsp | (3 g) | dried basil |
| 1 tbsp | (10 g) | toast garlic bits |
| 1/2 tbsp | (5 g) | chili pepper flakes |
| 1 tbsp | (10 g) | grated Parmesan cheese |
| 1 tbsp | (10 g) | chopped walnuts |
| 1 tbsp | (10 g) | almond flakes |
| 1/2 tsp | (3 g) | ground cinnamon |
| 1 stalk | (3 g) | dill sprigs |
| 4 pc | (20 g) | cherry tomatoes, sliced in half |
| 1/2 tbsp | (3 g) | Italian herb |
| 1/8 | tsp | pepper |
| 1 stalk | (5 g) | parsley |
| 1 pc | (30 g) | onion, thinly sliced |
Procedure:
1. Bring butter to room temperature then use a butter knife or offset spatula to spread into a serving board or platter.
2. Divide it into four portions, then start to add the toppings artfully. Best served with a small slice of bread.
Makes 15 servings.
Yield: 15 servings/about 2 tbsp per serving.
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