I’ve seen Butter Boards popping up all over my timeline and had to give it a try!

Your girl loves a charcuterie board but a Butter Board is a fresh new twist that is capable of standing on it’s own or act as a supplemental offering  to a charcuterie board.

It’s delicious and really is more of a method than recipe. Some tips:

You certainly want to use the “good” butter here - lush, high fat content - think European butter. The fat content of the butter I used here was 85% and grass fed. I like to use unsalted butter - allows me to control the salt level and does provide a creamier and sweeter note.

Another note on the butter: you want it softened but not so soft that it will begin to melt. Pliable but with structure.

You can create a variety of flavor combinations: sweet & spicy is what a went for.

You can certainly make this vegan using a plant based butter, swapping honey with agave, and skipping the shrimp. I would perhaps add some crushed or chopped nuts of choice on top - pistachios would be my choice.

I used 4 sticks of butter for this particular board - this would feed a crowd. For a smaller gathering 2 sticks of butter would suffice.

Other flavor combinations:

fresh rosemany leaves | fig jam | orange zest | flaky salt | sliced almonds

chopped bacon | chives | flaky salt | black pepper

everything bagel seasoning | capers | red onion | chives

‍

‍

‍

‍

‍