Ingredients 

• 250g organic unsalted butter  
• 1/3 cup apricot jam  
• 5 figs, halved  
• 100g sliced prosciutto  
• 1/4 cup fresh mint  
• ¼ cup fresh thyme  
• 1/4 cup walnuts, roughly chopped  
• 1/2 lemon juice and zest  
• 1/4 cup raw honey  
• Edible flowers, to garnish  
• Red grapes, to serve  
• Sourdough bread, to serve  

Method 

1. Spread the butter on a small wooden board using the back of a spoon.  
2. Layer with dollops of apricot jam, figs, prosciutto, mint, thyme and walnuts.  
3. Squeeze lemon juice evenly over the toppings and sprinkle with lemon zest.  
4. Drizzle honey over the toppings and garnish with edible flowers.  
5. Serve with a side of grapes and sourdough bread for dipping.