Can I use salted butter?

You can - just give it a taste and adjust the flaky salt or salty toppings you're adding so that it's not TOO salty.

Do I have to use a board?

Nope! Use a platter or plate if you like - and you can assemble the butter on a piece of baking paper for easy clean up. Just secure it to your board or plate with a smear of butter on the underside.

How long will the butter board last?

This will depend on what you've topped yours with, but it's certainly fine to be left at room temperature for the day you're serving it. Store any leftovers in an airtight container in the fridge for up to 5 days and use on toast.

How to Make the Best Butter Board

Description

Say hello to the ULTIMATE in grazing boards. A butter board is SUCH a fun idea for a cheap, creative alternative to a cheese or charcuterie board for entertaining. It’s as simple as smoothing butter onto a board, then topping with whatever gorgeous ingredients take your fancy.

I’m topping this one with a sweet, salty and spicy combination that hits all the umami notes out of the park. Serve with fresh bread, crackers or crudités for a wonderful party appetiser. I’ve given the option to roast your garlic (which I LOVE) or for a quicker board, go for 2 raw, crushed cloves.

Ingredients

Scale

For the butter board –

250g/2 sticks unsalted butter, softened to room temperature (you want to be able to easily spread it)
3 teaspoons flaky sea salt
1 whole head of garlic OR 2 raw garlic cloves, crushed
1 tablespoon olive oil
1 tablespoon fig chutney (or chutney of your choice)
2 slices prosciutto, finely chopped
1 tablespoon dukkah
1 tablespoon chilli oil
2 tablespoons fresh thyme leaves
1 sprig of fresh rosemary, leaves removed from the stem

Equipment –

Wooden board or serving platter

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Instructions

Roast your garlic. If you’re roasting your garlic, heat your oven to 220C/430F and chop your head of garlic in half. Drizzle with 1 tablespoon of olive oil, then wrap in aluminium foil and roast for 40 minutes, until soft. Leave to cool before squeezing out the roasted cloves.
Assemble your butter board. Spread your butter out onto your board, making grooves and swirls so that your toppings have space to sit. Sprinkle over 3 teaspoons of flaky salt, then dollop over the roasted or raw crushed garlic. Spoon the fig chutney onto the butter, scatter over the dukkah and prosciutto, drizzle over the chilli oil then finish by sprinkling the thyme and rosemary on top. Try to make sure everything is evenly spread over the whole butter board. Serve with fresh bread (no knead focaccia is fabulous), crackers (pita chips or sourdough crackers are great) or crudités and enjoy!

Notes

As mentioned in the post, there are so many options for topping your board and this is just a suggestion. Get as creative as you like, but always start with good quality butter and a good sprinkling of flaky sea salt.

The butter board will be totally fine at room temperature for a day – then you can store any leftovers in an airtight container in the fridge for up to 5 days, depending on what you’ve topped it with.

For a quick hack to soften your butter, pop it in the microwave on low at 10 second intervals and give it a mix.

Prep Time: 10
Category: snacks
Method: no cook
Cuisine: mediterranean

Nutrition

Serving Size: 25g

Keywords: butter board, charcuterie board