The combination of garlic, lemon, and fresh herbs is simple yet always delicious, which is why it is perfect as a Butter Board.
I have fallen in love with butter boards. They’re so pretty, so delicious, and I swear that every time I put one out for guests, they can’t stop talking about it, or eating from it. The version I’m telling you about here is the first one that I made, and it really is the simplest and probably the best.
This garlic and herb butter board uses softened unsalted butter topped with some kosher salt and some dried garlic. If you’d prefer, you can instead use homemade garlic butter, or store-bought. But since garlic butter usually contains salt, I’d then skip adding the extra salt.
To the butter, which you spread about 1/8 inches thick on a cutting board, you add some lemon zest. The only issue with citrus zest is that it likes to clump up. If yours is doing that, you can always mix it right on the board with the butter, and then spread it all out. Sprinkle the butter with some black pepper, either before or after the zest, that doesn’t matter so much.
If you’re using the dried garlic, you can add it now. If you’re using garlic butter, skip the dried. Instead of either of those, you could roast up a head of garlic, chop the peeled cloves roughly and distribute those over the butter.
Then you’ll want to add some fresh herbs. There’s fresh flat-leaf parsley in the garlic butter that I linked to above. You could omit that in the butter and add it here, along with some fresh thyme leaves and/or oregano. Small basil leaves strewn over it all also tastes amazing and looks so pretty.
I like to finish off butter boards with a drizzle of honey. It helps to balance out the butter and any harshness from the garlic or herbs.
More Butter Board RecipesPrint
The combination of garlic, lemon, and fresh herbs is simple yet always delicious, which is why it is perfect as a Butter Board. Serve with sliced baguette and water crackers.
- 1 stick (1/2 cup) unsalted butter, room temperature
- 1/4 tsp. kosher salt
- 1/8 tsp. ground black pepper
- 1 lemon, zested
- 1 Tbsp. dried minced garlic
- 1 Tbsp. fresh thyme leaves
- 2 Tbsp. fresh oregano leaves
- 1 Tbsp. honey
- Edible flowers, finely chopped nuts or seeds, or additional fresh herbs (optional)
- Onto a 6-7 inch diameter board or platter, use the back of a spoon to spread the butter to 1/8-inch thick.
- Sprinkle butter with the salt and black pepper. Add the zest, trying to avoid large clumps.
- Distribute the herbs evenly over top.
- Drizzle honey over butter.