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–+ servings

How to make a Butter Board

Think of butter boards as the better way of serving bread and butter at a dinner party. This is a recipe concept adapted from Chef Joshua McFadden, and every time I've served it at a party, everyone was impressed. It's easy, it's fun and it's artistic - think of it as the new charcuterie board.
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings: 8 people

Equipment

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 

  1. 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.
  2. Liberally sprinkle the butter with flakey salt and lemon zest.
  3. 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!
  4. Sprinkle with edible flowers to decorate. Serve with warm, crusty bread (preferably sourdough or a rich whole-wheat).