• 1 stick of butter (softened)
• Flaky chili salt
• Garlic confit
• Lemon zest
• Fresh basil leaves, as garnish, picked
• Fresh rosemary leaves, as garnish, chiffonade cut

‍

For the Garlic Confit:

• 5 heads of garlic (peeled)
• The zest of ½ of a lemon
• 12 sprigs of fresh thyme
• 1 pinch of red pepper flakes
• 1 cup olive oil
• Salt to taste (about ¼ teaspoon)

For the Garlic Confit

1. Peel all of the garlic and zest the lemon zest, using a peeler. Set aside.
2. Put a medium to small sized, heavy-bottomed pot on the stove and heat on medium-high heat.
3. Once hot, add olive oil to coat the bottom of the pot and add the garlic.
4. Sautee the garlic on medium heat for about 10 minutes until the garlic is a beautiful golden brown on all sides. Stir occasionally and check the heat to ensure the garlic is cooking evenly.
5. After the garlic is a deep golden color, add the salt and red pepper flakes. Stir to distribute.
6. Add the olive oil, making sure the olive oil covers the garlic. Add the lemon zest and thyme and turn the heat down to your lowest setting.
7. Continue to cook the garlic on very low heat for about 20-30 minutes or until the garlic is tender enough to easily crush with a fork.
8. Store the garlic, covered in the oil, in your fridge, until ready to use.

‍

Making the Butter Board

1. Cut even knobs of butter and place in a line on your board.
2. Flatten each butter knob on its sides onto your board, creating an even layer. Not too thin and not too thick.
3. Use an offset spatula to create a flatten line in the middle of the butter knobs, connecting them.
4. Add your garlic confit in the flatten line you created, then mash and incorporate each garlic into the butter.
5. Top with flaky chili salt, lemon zest, fresh grated parmesan, the picked basil and the chiffonade rosemary.
6. Pair with bread and enjoy!