A butter board is the next charcuterie board trend. Don’t quote me on it, but if it happens, then you can quote me on it. I just love serving soft butter and warm bread at dinner parties and when I saw this technique by chef Josh McFadden, I knew I had to make my own variations for the blog.
This is just a fun way to have a new appetizer or starter on your table. Plus, it’s something your friends can get involved with, it’s way more affordable than a charcuterie board, and it still comes out like a show stopper. I’ll have some general guidelines below, as well as a few variations that are my favorite.
Table of contents
The general guidelines for making a butter board
There are overarching guidelines when you ask “how to make a butter board.” Here are the baseline rules I suggest:
- Start with softened butter and a large board. Think of this as your canvas.
- Always sprinkle with a liberal layer of flakey salt and citrus zest. Both will add so much brightness and depth to the butter.
- Next, add any herbs or toppings that call out to you – this can be vegetables, freshly ground spices, toasted nuts, or anything! Just know that everything should be cut small enough that it can be scooped onto a slice of bread as guests dive in.
- When you’ve selected a few toppings, make sure they all are congruous in one way or another. This is where the fun comes in, it’s like stretching your food-pairing muscles!
- Top with something sweet if you like– a drizzle of honey always does wonders.
- Serve with crusty warm bread. Have guests dip, swirl, spread and enjoy!
Ingredients I always suggest using when making a butter board
These are my tried-and-true, baseline ingredients:
- 2 teaspoons flakey salt, the bigger the flakes, the better
- 1 lemon for zesting
- 2 tablespoons edible dried flowers
Combos I suggest when you are making a butter board
Here are a few of my favorite combinations, but feel free to make it your own!
HONEY CORIANDER (pictured)
- 1 tablespoon honey
- 1/4 cup fresh mint, half as leaves, half chiffonade cut
- 1 teaspoon freshly ground coriander
- 1/8 teaspoon freshly ground cardamom
- 1 sprig basil, scattered as you please
CILANTRO + CHILIES
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/8 small red onion, sliced in slivers
- 2 tablespoon chili d’arbol oil
ROASTED GARLIC + ROSEMARY
- 1/2 cup roasted garlic cloves
- 3 sprigs fresh rosemary, toasted in the oven for 4 minutes at 300°F
- fresh cracked black pepper, as needed
FIGS + MINT
- 5 large fresh figs chopped
- 1 tablespoon honey or agave syrup
- 1/2 teaspoon cinnamon
- 1/4 cup fresh mint leaves, half in chiffonade cut, half in leaves
And that’s it on how to make a Butter Board!
If you make it, please tag me on Pinterest or Instagram so I can see! It’s my favorite thing to scroll through stories and see what you all are making.
And of course feel free to leave any questions, comments or reviews! This is the best place to reach me, and I’d love to hear from you
Equipment
- 1 butter knife
Ingredients
- 2 sticks butter, softened
Integral ingredients
- 2 teaspoons flakey salt, the bigger the flakes, the better
- 1 lemon for zesting
- 2 tablespoons edible dried flowers
Honey coriander topping option
- 1 tablespoon honey
- 1/4 cup fresh mint, half as leaves, half chiffonade cut
- 1 teaspoon freshly ground coriander
- 1/8 teaspoon freshly ground cardamom
- 1 sprig basil, scattered as you please
Cilantro + chilies topping option
- 1/4 cup fresh cilantro, finely chopped
- 1/4 cup fresh parsley, finely chopped
- 1/8 small red onion, sliced in slivers
- 2 tablespoons chili d'arbol oil
Roasted garlic + rosemary topping option
- 1/2 cup roasted garlic cloves
- 3 sprigs fresh rosemary, toasted in the oven for 4 minutes at 300°F
- fresh cracked black pepper as needed
Figs + mint topping option
- 5 large fresh figs, chopped
- 1 tablespoon honey or agave syrup
- 1/2 teaspoon cinnamon
- 1/4 cup fresh mint leaves, 1/2 chiffonade cut, 1/2 in leaves
Instructions
- Mix the butter in a bowl to soften it even more, it should be spreadably like peanut butter, but not melty. Layer it in swirls on the serving board.
- Liberally sprinkle the butter with flakey salt and lemon zest.
- Depending on which toppings you have chosen, layer each item on the butter so that everything is evenly spread out. Feel free to get creative here!
- Sprinkle with edible flowers to decorate. Serve with warm, crusty bread (preferably sourdough or a rich whole-wheat).
Comments
This is an amazing idea! Can’t wait to try. And where did you get this board?? I love it
It’s thrifted! But I hope etsy might have something similar?
Where is the board from? The bread slice shaped board is so cute.
I got it at a thrift store! I feel so bad because everyone keeps asking, but I’m sure etsy might have something!
Ooh this looks like a really neat idea! What kind of flower are the purple petals from?
They are blue lotus petals! I buy them dried at my specialty grocer 🙂
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I know you thrifted your cute board; but, can you give dimension of board as it relates to similar boards or plates. Just wondering how much area 2 sticks of softened butter will cover. Thanks!
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Salted or unsalted butter?? I know you add salt. but what do you start with?
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Hi, I see someone asked about the dimensions of your board. I’d also like to know as it would help to know before I start spreading butter on one that is too small or too big. (Yes, I know…..I could adapt the recipe, but you know what I mean. lol)
I just measured my board and it’s 11×14 inches!
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