INGREDIENTS

• 8 oz unsalted butter, room temp
• 8 oz mascarpone cheese, room temp
• 1 sprig rosemary
• Finishing salt (flake salt or flavored salt)
• Optional: edible flower petals

DIRECTIONS

(1) Fold the butter and mascarpone together until smooth (if the mixture seems too thick to easily combine, microwave for ten seconds at a time until just loose enough to stir).

(2) Spread onto a marble pastry board, then top with sprigs of rosemary, finishing salt, and edible flowers.

(3) Serve with a loaf of good bakery bread, like a baguette or boule. I prefer to let guests rip off pieces by hand (I'm really into hands on serving), but you can slice in advance if you prefer a more polished experience.

Optional but encouraged: serve with a honey pot and dipper so guests can drizzle a bit of honey over their slice -- pairs wonderfully with the rosemary.