Butter Board
A delightful and visually stunning appetizer featuring whipped butter topped with herbs, spices, and flowers, perfect for sharing at any gathering.
Ingredients
For the Butter Base
- 2 sticks 2 sticks (1 cup / 226g) unsalted butter, softened Ensure butter is at room temperature for easy whipping.
For Flavoring
- 2 teaspoons 2 teaspoons flaky sea salt (like Maldon)
- 1 zest Zest of 1 lemon
- 2 tablespoons 2 tablespoons dried edible flowers
- 1 tablespoon 1 tablespoon honey
- ¼ cup ¼ cup fresh mint (½ chiffonade, ½ whole leaves)
- 1 teaspoon 1 teaspoon ground coriander
- ⅛ teaspoon ⅛ teaspoon ground cardamom
- 1 sprig 1 sprig fresh basil, scattered
- ¼ cup ¼ cup fresh cilantro, finely chopped
- ¼ cup ¼ cup fresh parsley, finely chopped
- ⅛ small ⅛ small red onion, sliced thin
- 2 tablespoons 2 tablespoons chili d’arbol oil
- ½ cup ½ cup roasted garlic cloves
- 3 sprigs 3 sprigs rosemary, toasted
- to taste Fresh cracked black pepper, to taste
- 5 large 5 large figs, chopped
- 1 tablespoon 1 tablespoon honey or agave
- ½ teaspoon ½ teaspoon cinnamon
- ¼ cup ¼ cup fresh mint leaves (½ chiffonade, ½ whole)
Instructions
Preparation
- Start by gathering all the ingredients and prep work. Allow the butter to soften at room temperature for about 30–40 minutes.
- Place the softened butter in a mixing bowl. Using a spatula or a whisk, whip the butter until it’s light, fluffy, and spreadable, which takes about 2–3 minutes.
Assembly
- Spread the whipped butter across a wooden board or serving platter.
- Sprinkle flaky sea salt and lemon zest evenly over the surface of the butter.
- Select and arrange your toppings evenly across the butter.
- Sprinkle ground coriander and ground cardamom over the toppings.
- Drizzle the chili d’arbol oil over the entire board.
- Before serving, add fresh cracked black pepper to taste and garnish with sprigs of rosemary.
Serving
- Serve the Butter Board as a centerpiece with warm, crusty sourdough, crispy crackers, or fresh-cut veggies.
- Let guests dig in with mini spreaders or cheese knives.
Notes
Store leftovers tightly covered in the refrigerator for up to 3 days. Reheat and re-whip for best texture before serving. Consider using a plant-based butter for a vegan option.