INGREDIENTS

• 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

INSTRUCTIONS

1. Spread softened butter on a board. Sprinkle/dollop/drizzle the wild blueberry jam, pistachios, honey, and salt. Place the flowers around the board.
2. Serve with mini slices of crusty Italian bread.