Butter Board Charcuterie Spread (Printable Version)

Creamy butter topped with toasted nuts, herbs, sea salt, and lemon zest for a bright, shareable starter.

# 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 the 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 - Evenly spread the softened butter onto a clean wooden board or serving platter, creating swirls and ridges for texture.
03 - Evenly sprinkle the toasted nuts, fresh herbs, flaky sea salt, and lemon zest over the butter. Add freshly ground black pepper to taste and drizzle honey if desired.
04 - Serve immediately with sliced baguette or crackers for dipping and spreading.

# Expert Tips:

01 -
  • It takes ten minutes but looks like you spent hours in the kitchen.
  • Everyone loves spreading warm butter on bread—it's genuinely fun to eat, not just Instagram-worthy.
  • You can customize it endlessly based on what's in your pantry or what flavors you're craving that day.
02 -
  • Don't let the butter get too cold or it becomes hard to spread and loses that luxurious quality that makes this appetizer work.
  • Toasted nuts are non-negotiable—raw nuts taste flat and boring by comparison, and since you're only toasting for a few minutes, there's no excuse to skip it.
03 -
  • Quality butter really shines here—European-style butter has more butterfat and a deeper, more complex flavor that transforms the whole experience.
  • Toast your nuts just until fragrant and lightly golden; any further and they turn bitter, but any less and they taste raw and one-dimensional.
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