Watercress Butter Spread

This is a gorgeous, and delectable, vintage classic.

1/2 bunch watercress, trimmed

1/2 stick of soft butter (room temperature)

1 Tbsp. lemon juice

1/2 tsp. honey (add a little more after tasting if you like it sweeter)

1/2 small clove garlic, minced or pressed

Salt and Pepper, to taste

Puree all of the ingredients in a blender or food processor.

Taste and adjust seasoning, as needed.

Serve on crackers. Refrigerate any leftovers; to use again, leave on counter for awhile to re-soften.

Tips:

If you want to get all fancy-dancy, pick off a few little watercress leaves before processing to use as garnish.

"Back in the day", my friends and I frequently got together for something called luncheons- does anybody have luncheons anymore??- This was a typical go-to recipe- spreading watercress butter on very thinly sliced bread, then topping with a few radish slivers on top - fabulous!

If you like spicy, try a few drops of hot sauce instead of the honey.

Recipe created or adapted by Liz Talley, Urban Graze

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