Easy Butter Board Recipe: Garden Edition

Ingredients

• 1 pound Unsalted Butter (room temperature, softened)
• 1 loaf French Bread (sliced into bite‑size pieces)
• 1/2 cup Fresh Parsley (loosely packed, rinsed and thoroughly dried)
• 1/4 cup Garlic Chives (trimmed, rinsed)
• 1/4 cup Arugula Flowers (harvested, rinsed, patted dry)
• 2 tablespoons Calendula Petals (petals removed from flower heads, lightly patted dry)
• 2 tablespoons Snapdragon Petals (petals removed, dried slightly)
• 1 tablespoon Garlic/Onion Flower Buds (pinch off the tiny purple tip, use whole buds)
• 1 cup Sugar Snap Peas (whole, washed, no need to cut)
• 2 pieces French Breakfast Radishes (thinly sliced, rinsed)
• 1 pinch Kosher Salt (sprinkled over finished board)

Instructions

1. Harvest Garden Ingredients

   Using pruners or kitchen shears, clip calendula, snapdragon, garlic/onion flower buds, arugula flowers, parsley, garlic chives, and any other edible greens you wish to use.

   Time: PT10M

2. Wash and Dry Herbs & Flowers

   Rinse all herbs, flowers, and peas in a bowl of cold water, then pat completely dry with a clean kitchen towel or paper towels.

   Time: PT5M

3. Soften Butter

   Let the unsalted butter sit at room temperature for about 15‑20 minutes until spreadable, then give it a quick stir to ensure a smooth texture.

   Time: PT5M

4. Spread Butter on Board

   Place the wooden board on a stable surface and spread the softened butter evenly across the surface using the butter knife or spreader.

   Time: PT5M

5. Create Green Base

   Scatter the rinsed parsley and garlic chives over the butter, arranging them loosely to form a green foundation.

   Time: PT5M

6. Add Arugula Flowers

   Sprinkle the arugula flower heads over the green base, allowing the white‑green blooms to peek through.

   Time: PT2M

7. Place Snap Peas and Radish Slices

   Lay whole sugar snap peas and thin radish slices across the board for color, crunch, and a mild peppery bite.

   Time: PT3M

8. Scatter Garlic/Onion Flower Buds

   Pinch off the tiny purple tips of the garlic/onion flower buds and distribute them evenly for subtle garlic flavor.

   Time: PT2M

9. Add Colorful Petals

   Gently sprinkle calendula and snapdragon petals over the board for bright orange‑pink specks.

   Time: PT2M

10. Finish with Salt

    Finish the board with a light pinch of kosher salt to enhance all flavors.

    Time: PT1M

11. Slice and Arrange Bread

    Slice the French bread into bite‑size pieces and arrange them around the perimeter of the board, leaving the butter‑covered center clear for toppings.

    Time: PT5M

Nutrition Facts

Calories

830

Protein

2g

Carbohydrates

5g

Fat

92g

Fiber

1g