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All Aboard the Butter Board!

You probably wonder why your social media feeds are being bombarded with pretty looking boards smeared with butter. Believe it or not it’s a butter board, a new trend that is similar to charcuterie and cheese boards that are skyrocketing in popularity. It’s much like a canvas where you can be creative. The best part is that it’s a canvas you can eat!

Where did the butter board come from?

As previously stated, butter boards gained popularity after recipe developer and food stylist Justine Doiron, who originally got the idea from chef Josh McFadden. 

What can I put on my butter board?

Anything you want! If you want to put herbs or edible flowers on it, go for it! The more the better.

How do I make a butter board?

Here’s how, according to Ms. Doiron’s website:

Before you craft your butter board, here are a few guidelines:

Start with softened butter and a large board.

Always sprinkle with a liberal layer of flaky salt and citrus zest (especially important when using unsalted butter). Both will add so much brightness and depth to the butter.

Next add any herbs or toppings that call out to you – this can be vegetables, freshly ground spices, toasted nuts, anything! Just know that everything should be cut small enough that it can be scooped onto a slice of bread as guests dive in.

When you’ve selected a few toppings, make sure they all are congruous in one way or another.

Top with something sweet if you like – a drizzle of honey always does wonders.

Serve with crusty warm bread. Have guests dip, swirl, spread, and enjoy!

1 wooden cutting board or serving plate
1 butter knife


2 sticks butter, softened


2 tsp flaky salt. The bigger the flakes, the better

1 lemon for zesting

2 tbsp edible dried flowers (omit if you can’t find any)


1 tbsp honey

1/4 cup fresh mint half as leaves, half chiffonade cut

1 tsp freshly ground coriander

1/8 tsp freshly ground cardamom

1 sprig basil scattered as you please


1/4 cup fresh cilantro (aka coriander) finely chopped

1/4 cup fresh parsley finely chopped

1/8 small red onion sliced in slivers

2 tbsp chili d’arbol oil


1/2 cup roasted garlic cloves

3 sprigs fresh rosemary toasted in the oven for 4 minutes at 300°F

fresh cracked black pepper as needed


5 large fresh figs chopped

1 tbsp honey or agave syrup

1/2 tsp cinnamon

1/4 cup fresh mint leaves 1/2 chiffonade cut, 1/2 in leaves


  1. Mix the butter in a bowl to soften it even more, it should be spreadable like peanut butter, but not melty. Layer it in swirls on the serving board.
  2. Liberally sprinkle the butter with flakey salt and lemon zest.
  3. Depending on which toppings you have chosen, layer each item on the butter, so that everything is evenly spread out. Feel free to get creative here!
  4. Sprinkle with edible flowers to decorate. Serve with warm, crusty bread (preferably sourdough or a rich whole-wheat)

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