How to Make a Butter Board- The Latest Food Trend!

Ingredients

• 1 lb European Unsalted Butter (high butterfat (82%+), softened at room temperature)
• 2 lemons Lemon Zest (fine zest only, no white pith)
• 2 tbsp Flat-Leaf Parsley (chopped)
• 1 tbsp Fresh Thyme Leaves (stripped from stems)
• 1 tbsp Fresh Rosemary Leaves (finely chopped)
• 1 tsp Flaky Sea Salt (to season butter)
• 1/2 tsp Freshly Cracked Black Pepper (adjust to taste)
• 1 orange Orange Zest (fine zest only)
• 2 tbsp Fresh Mint Leaves (chopped)
• 1/4 cup Salted Pistachios (coarsely chopped)
• 4 cloves Roasted Garlic Cloves (soft, skin removed)
• 2 tbsp Fresh Basil Leaves (torn just before serving)
• 2 tbsp Aged Parmesan Cheese (finely grated, contains natural crystals)
• 4 pieces Dried Figs (thinly sliced; fresh figs can be used)
• 2 tbsp Wildflower Honey (local, fragrant)
• pinch Additional Flaky Sea Salt (for sweet section) (balances sweetness)

Instructions

1. Soften Butter

   Leave the European unsalted butter at room temperature for about 15 minutes until it is pliable but still holds its shape.

   Time: PT15M

2. Roast Garlic

   Preheat the oven to 400°F (200°C). Place a whole head of garlic on a piece of foil, drizzle with a little olive oil, wrap, and roast for 30 minutes until the cloves are soft and lightly caramelized. Let cool, then squeeze out the roasted cloves.

   Time: PT30M

   Temperature: 400°F

3. Prepare Lemon‑Herb Butter

   In a small bowl combine 1/4 of the softened butter with the zest of 2 lemons, 2 tbsp chopped parsley, 1 tbsp thyme, 1 tbsp rosemary, 1 tsp flaky sea salt, and 1/2 tsp freshly cracked black pepper. Mix until evenly incorporated.

   Time: PT5M

4. Prepare Orange‑Mint Pistachio Butter

   In another bowl combine 1/4 of the butter with the zest of 1 orange, 2 tbsp chopped mint, and 1/4 cup coarsely chopped salted pistachios. Add a pinch of flaky sea salt and mix well.

   Time: PT5M

5. Prepare Roasted Garlic‑Basil Parmesan Butter

   Mix 1/4 of the butter with the 4 roasted garlic cloves (mashed), 2 tbsp torn basil leaves, 2 tbsp grated aged Parmesan, and a pinch of sea salt. Stir until smooth.

   Time: PT5M

6. Prepare Fig‑Honey Sweet Butter

   Combine the remaining 1/4 of butter with 4 thinly sliced dried figs, 2 tbsp wildflower honey, and a pinch of flaky sea salt. Mix until the honey is fully incorporated.

   Time: PT5M

7. Assemble the Butter Board

   Place the board on a clean surface. Divide the butter into four equal squares (or circles) and spread each flavored butter into its own section. Garnish each section with a little extra zest, herbs, or pistachio pieces for visual appeal.

   Time: PT5M

8. Serve

   Accompany the butter board with a crusty loaf of bread, crackers, or fresh vegetable sticks. Enjoy immediately or cover loosely with parchment and refrigerate for up to 2 hours before serving.

   Time: PT0M

Nutrition Facts

Calories

850

Protein

5g

Carbohydrates

15g

Fat

80g

Fiber

2g