Butter Board Charcuterie Delight (Printable)

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

# What you 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

# How to make it:

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 - Spread the softened butter evenly onto a clean wooden board or serving platter, forming swirls and ridges to enhance 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 assorted crackers for dipping and spreading.

# Helpful Hints:

01 -
  • It looks fancy but takes less time than microwaving butter normally would.
  • Everyone gravitates toward it without you needing to convince them to try anything.
  • The toasted nuts add a warmth and texture that plain butter could never achieve alone.
02 -
  • Cold butter won't spread smoothly, and rushed butter won't hold the texture you want—let it sit on the counter for at least 20 minutes before you start.
  • Toasting nuts isn't optional; it changes everything about their flavor and makes the whole board taste more deliberate and developed.
03 -
  • High-quality European-style butter makes a noticeable difference in both texture and taste—it's worth spending a little more here since butter is literally the entire foundation.
  • Keep an extra small dish of flaky salt on the side; people will want to add more as they go, and giving them that option means they're customizing their own bite.
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