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.
Equipment
- 1 wooden cutting board or serving plate
- 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).