Bread, Butter & Honey Recipe

Soften butter

Remove butter from the refrigerator and let sit at room temperature until soft but still cool, about 30–45 minutes. If short on time, cut into small cubes to soften faster.

Prepare anchovies and garlic

Mince anchovy fillets very finely and mince the garlic clove. If you prefer a smoother butter, mash anchovies and garlic together with the side of a knife to form a paste.

Combine

In a medium bowl, add the softened butter, anchovy-garlic mixture, lemon juice, sea salt, and black pepper. Using a fork or small spatula, work the mixture until fully combined and smooth. Taste and adjust seasoning—anchovies bring umami and salt, so add more salt sparingly.

Add herbs

Fold in the finely chopped parsley until evenly distributed.

Shape and chill

Transfer the butter onto a piece of plastic wrap or parchment. Roll into a log approximately 1½–2 inches in diameter, twisting the ends to seal. Chill in the refrigerator for at least 1 hour to firm up (or 15–20 minutes in the freezer if you need it sooner). Keep chilled until serving; remove 10–15 minutes before use to soften slightly for spreading.

Warm honey gently

Place the honey in a small, dry saucepan and warm over the lowest heat just until it becomes more fluid and easier to mix, about 1–2 minutes. Do not boil—honey should remain warm, not simmering.

Infuse

Remove from heat and stir in the mandarin zest and mandarin juice. Add the whole cloves if using. Cover and let steep at room temperature for at least 30 minutes, or up to 2 hours for a stronger citrus note.

Finish

After infusing, remove the cloves. Taste the honey; if zest bits are too large, you can strain them out through a fine sieve or leave them in for texture and visual appeal. Store the infused honey in a small jar at room temperature; it will keep for several weeks.

Toast bread (optional)

Preheat oven to 375°F (190°C) or use a skillet. Lightly brush bread slices with olive oil if desired. Toast slices on a baking sheet for 6–8 minutes until golden and crisp at the edges, or toast in a skillet 1–2 minutes per side over medium heat.

Plate

Slice chilled anchovy butter into rounds or slice and arrange on a small board. Place warm bread alongside. Spoon the mandarin-infused honey into a small ramekin or drizzle directly over a few buttered bread slices.

Serve

To enjoy, spread a generous layer of anchovy butter on a warm slice of bread and finish with a light drizzle of mandarin-infused honey. Garnish with microgreens or additional parsley if desired. Serve immediately.