Holiday Butter Board

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Charcuterie boards are always great when hosting for the holidays 🤶: they are easy to prepare, and bring people together. This holiday season, I want to challenge you to change things up and wow your guests by making a Holiday Butter Board instead! Butter boards are so incredibly fun, modern, and unique. I guarantee that everyone will be talking about it at your party.

Why You’ll Love This Holiday Butter Board

Butter boards are my new favorite holiday appetizer and it seems like you all love them too, since my recipe received over 12 million views on my social media channels. To see my original butter board recipe, tap on the recipe HERE!

The toppings possibilities are endless: I recommend using anything in season such as figs, fig jam, hot honey, crushed hazelnuts, dried cranberries, and pomegranate seeds. If you don’t like butter, you can use goat cheese as the base instead.

Holiday Butter Board Tips for Success

🤶To make everything sanitary and safe, I recommend lining your serving board with parchment paper before smearing on the butter or cheese.

🔪I also recommend leaving butter knives on the side along with freshly sliced bread so your guests can use their own cutlery. I promise you, the butter board you create this holiday season will blow everyone away! Happy butter board making and happy holidays from me to you.

Nonna’s Tip🤶

To make everything sanitary and safe, I recommend lining your serving board with parchment paper before smearing on the butter or cheese.

Butter Board Variations and Substitutions

There are so many ways to personalize a holiday butter board, including:

  • You can use plain or goat cheese instead of butter, or you can whip feta in a food processor or blender. You could also use a spreadable cheese, like Boursin.
  • Top with different chopped or crushed and toasted or candied nuts, such as pecans, pistachios, almonds, or walnuts.
  • Sprinkle on some seasonal fruit, such as thinly sliced pears, apples, or persimmons.
  • Swirl in your favorite sweetener: maple syrup, honey, hot 🌶️honey, or anything you love.

Best Served With

  • Warm, sliced crusty bread 🥖 is a must alongside a butter board. A fresh baguette is the perfect choice.
  • You could also serve this with pita bread cut into triangles 📐and warmed for a few minutes in the oven.
  • Serve the board as an appetizer, to set the mood for a big holiday feast, followed by: Leg of Lamb, Sweet Potatoes, and Brussels Sprouts

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These are the cutest Holiday knives that will go perfectly with my Holiday Butter Board or my Charcuterie Boards.

03/19/2024 11:10 pm GMT

Common Questions

Why do you suggest lining the serving board with parchment paper?

Cutting boards, especially wood ones, can hold onto contaminants and germs, even after being well washed. To ensure no cross-contamination with whatever was previously prepared on the board, line the board in parchment paper.

Can I make this vegan?

Absolutely! You can use vegan butter or a vegan, spreadable cheese.

Can this be made ahead of time?

You can line your board in parchment and spread the softened butter across the parchment the night before serving. Store in the refrigerator, and then add the toppings at the last minute, before serving.

Holiday Butter Board

Butter boards are my new favorite holiday appetizer and it seems like you all love them too, since my recipe received over 12 million views on my social media channels.
No ratings yet
Course: Appetizer
Cuisine: American
Servings: 8
Author: The Modern Nonna
Prep Time: 20 minutes
Total Time: 20 minutes

Ingredients 

  • 1 sitck butter, softened (salted or unsalted is fine)
  • pinch sea salt, if using unsalted butter
  • 3 tablespoons apricot jam , or any jam you love
  • 3 tablespoons cranberry jam, or any red jam you love
  • ¼ cup crushed hazelnuts, (leave out if allergic to nuts)
  • 1 tablespoon hot honey, (use regular honey if you don’t like spice)

Additional Toppings

  • thyme or rosemary , for presentation
  • pomegranate seeds
  • fresh bread, for serving

Instructions 

  • Line a serving or cutting board in parchment paper. Take the softened butter and smear it onto the parchment. Make it look presentable and layer in swirls on the serving board.
  • Sprinkle on the salt, if using, and measure everything with your heart. I take my knife and dollop on the jam and add a drizzle of hot honey. Add the crushed hazelnuts and insert the sugar rosemary for presentation.
  • To make the sugar rosemary, wet the sprigs of rosemary and shake off the excess water. Dip it into granulated sugar for that winter frost effect. Serve with fresh bread, butter knives on the side, and enjoy!

Video

Notes

You can make this with any toppings you personally love like other preserves or jam. You can use any crushed nuts of choice like pistachios as well.
Feel free to use salted or unsalted butter and you can also make this board totally vegan by using a plant-based butter and using agave instead of honey.
The butter should be softened so that it’s easy to spread, and you can use any board you have at home. This can even be made on a plate as well.
I used a small wooden board, but you can use any you have on hand. Mine is 9 inches long by 7 inches wide.
If you are not into butter, simply do this with goat cheese or whipped feta. Any creamy cheese will work.
If you don’t want to dirty up the board, simply place a piece of parchment paper underneath and layer on the butter.

Nutrition

Calories: 71kcal, Carbohydrates: 13g, Protein: 1g, Fat: 2g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.004g, Cholesterol: 0.3mg, Sodium: 6mg, Potassium: 38mg, Fiber: 0.5g, Sugar: 9g, Vitamin A: 19IU, Vitamin C: 2mg, Calcium: 7mg, Iron: 0.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: American
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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