- 4 sticks salted butter, room temperature
- 4 tablespoons Josh Pond Wild Blueberry Jam
- 3/4 cup salted pistachios
- 3 tablespoons honey
- 1 teaspoon course sea salt
- 6-8 nasturtiums, or your choice edible flowers
- loaf crusty bread
- Spread softened butter on a board. Sprinkle/dollop/drizzle the wild blueberry jam, pistachios, honey, and salt. Place the flowers around the board.
- Serve with mini slices of crusty Italian bread.