Butter Board Charcuterie (Printable Version)

Creamy butter layered with toasted nuts, herbs, sea salt, and lemon zest for a flavorful appetizer.

# What You'll Need:

→ Butter Base

01 - 7 oz unsalted butter, softened to room temperature

→ Toppings

02 - 1 oz mixed nuts (walnuts, pistachios, almonds), roughly chopped
03 - 2 tbsp fresh herbs (chives, parsley, dill), finely chopped
04 - 1 tsp flaky sea salt
05 - Zest of 1 lemon
06 - 1 tbsp honey (optional, for drizzling)
07 - Freshly ground black pepper, to taste

→ For Serving

08 - 1 baguette or assorted crackers, sliced

# Directions:

01 - Toast mixed nuts in a dry skillet over medium heat for 2 to 3 minutes, stirring frequently until fragrant and lightly golden. Allow to cool slightly.
02 - Spread softened butter evenly onto a clean wooden board or serving platter, creating swirls and ridges for texture.
03 - Evenly sprinkle toasted nuts, fresh herbs, flaky sea salt, and lemon zest over the butter. Add freshly ground black pepper and drizzle honey if desired.
04 - Serve immediately with sliced baguette or crackers for dipping and spreading.

# Expert Advice:

01 -
  • It looks fancy enough to impress guests but takes less time than opening a jar of olives.
  • You can customize the toppings based on what's in your kitchen, so it's never boring twice.
  • Everyone at the table agrees: butter on good bread is always a good decision.
02 -
  • If your butter is too cold, it won't spread smoothly and you'll end up with torn, uneven coverage—always leave it on the counter for 20 minutes first.
  • Toasting the nuts changes everything; skipping this step leaves them tasting pale and forgettable compared to the warm, nutty version.
03 -
  • If you're making this ahead of time, keep it in a cool spot (not the fridge, which will harden the butter) and refresh the herbs and zest right before serving so they stay bright.
  • European-style butter really does taste better here because of the higher fat content—it spreads like silk and has a richer flavor that makes people notice the difference.
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