How to make a Butter Board 🧈

Ingredients

• 1 cup Unsalted Butter (room temperature, softened)
• 1 tablespoon Flaky Sea Salt (adds crunch and flavor)
• 3 cloves Garlic Cloves (peeled, fried whole for crunch)
• 2 tablespoons Olive Oil (for frying garlic)
• 0.25 cup Pistachios (shelled, roughly chopped)
• 2 tablespoons Fresh Chives (finely chopped)
• 1 tablespoon Fresh Dill (finely chopped)
• 1 teaspoon Lemon Zest (zested from 1 lemon, avoid white pith)
• 1 teaspoon Orange Zest (zested from 1 orange, avoid white pith)
• 2 tablespoons Honey (drizzled on top)
• 1 loaf Baguette or Rustic Bread (sliced and toasted, optional for serving)

Instructions

1. Soften Butter

   Leave the unsalted butter out at room temperature for about 10 minutes until it is pliable but not melted.

   Time: PT10M

2. Zest Citrus & Chop Herbs

   Using a microplane, zest the lemon and orange, collecting only the colored part. Finely chop the chives and dill.

   Time: PT4M

3. Rough Chop Pistachios

   Place pistachios in a small bowl and give them a quick chop with a knife; keep some pieces larger for texture.

   Time: PT1M

4. Fry Garlic for Crunch

   Heat olive oil in a skillet over medium heat (about 350°F). Add the peeled garlic cloves whole and fry, turning occasionally, until golden and crisp, about 5 minutes. Transfer to paper towels to drain.

   Time: PT5M

   Temperature: 350°F

5. Mix and Assemble Butterboard

   In the mixing bowl, combine the softened butter with flaky sea salt. Fold in the fried garlic, chopped pistachios, chives, dill, lemon zest, orange zest, and drizzle the honey over the top. Mix gently until evenly distributed, then spread the mixture onto a serving board, smoothing the surface.

   Time: PT4M

6. Toast Bread & Serve

   Slice the baguette, toast the slices in a toaster or under a 350°F oven until golden brown, and serve alongside the butterboard.

   Time: PT5M

   Temperature: 350°F

Nutrition Facts

Calories

250

Protein

2g

Carbohydrates

5g

Fat

24g

Fiber

1g