So here they are ... the butter balls I enticed you with last week! You can also use basil, thyme, oregano, mint, or rosemary, but I think chives are perfect this way. They make a lovely presentation and add so much when served with a warm yeast roll, foccacia, french bread, bread sticks, crackers, or croissants.
Start with a softened stick of butter and a small bunch of fresh herbs (about 4 inches of chives). Rinse and dry the herbs; pinch the bunch together and use kitchen scissors to snip them over the soft butter.
Gently stir chopped herbs into the butter until thoroughly combined.
Put the butter into the fridge to chill for about an hour, until firm. (I got anxious and stuck it in the freezer = still works) Use a melon baller (I like to dip it in hot water first) to scoop the butter balls out "ice cream style."
I like to put these on a small plate with a fresh herb clipping or blossom for a pretty presentation, or serve them individually on old fashioned butter pat dishes at each plate. This adds a fresh and gourmet taste!