Butter Board

Ingredients

• 1 cup Unsalted Butter (softened to room temperature)
• 4 large Garlic Cloves (roasted, then minced)
• 1 teaspoon Flaky Sea Salt (adds texture and flavor)
• 1 teaspoon Lemon Zest (freshly grated)
• 1 tablespoon Fresh Thyme Leaves (chopped finely)
• 2 tablespoons Fresh Chives (thinly sliced)
• ½ teaspoon Red Pepper Flakes (adjust to heat preference)
• 2 tablespoons Olive Oil (for chili oil, extra‑virgin recommended)
• 1 teaspoon Red Chili Flakes (infused in oil)
• 1 teaspoon Honey (drizzled over finished butterboard)

Instructions

1. Preheat Oven

   Set the oven to 350°F (175°C) and let it fully preheat.

   Time: PT5M

   Temperature: 350°F

2. Roast Garlic

   Peel the garlic cloves, drizzle with a little olive oil, wrap them loosely in aluminum foil, and place on a baking sheet. Roast for 15 minutes until soft and lightly golden.

   Time: PT15M

   Temperature: 350°F

3. Prepare Chili Oil

   While the garlic roasts, combine 2 tbsp olive oil and 1 tsp red chili flakes in a small saucepan over low heat. Warm for 5 minutes, stirring occasionally, then remove from heat and let cool slightly.

   Time: PT5M

4. Soften Butter

   Place 1 cup unsalted butter in a mixing bowl and let it sit at room temperature for 5‑10 minutes until pliable.

   Time: PT5M

5. Combine Ingredients

   Squeeze the roasted garlic out of its skins and mash it into the softened butter. Add flaky sea salt, lemon zest, chopped thyme, sliced chives, red pepper flakes, the warm chili oil, and finally drizzle the honey. Mix thoroughly until a uniform, smooth spread forms.

   Time: PT5M

6. Chill (Optional)

   Transfer the butterboard to a serving platter or small board, smooth the top, and refrigerate for 10 minutes to set the flavors.

   Time: PT10M

7. Serve

   Serve the garlic‑chili oil butterboard alongside warm almond‑flour bread or any low‑carb crackers. Enjoy!

   Time: PT0M

Nutrition Facts

Calories

120

Protein

0g

Carbohydrates

1g

Fat

13g

Fiber

0g