Butter board recipes are having a “moment” right now on social media but mixing butter with all kinds of toppings and mix-ins isn’t new. My Rosemary and Pomegranate Butter Board Recipe is just my latest creation. What I love is the presentation. Taking any board, platter or flat serving piece you like, and simply swirling softened butter on the surface then topping with anything you can imagine from seasonings, to fresh herbs, to fruit, flowers, nuts and cheese, gets you a delicious and beautiful butter board. Serve with a loaf of crusty bread or crackers and you have a wonder starter to any meal.
For this butter board recipe, I was “playing with my food” again and was experimenting with some artisanal olive oils and vinegars. The flavor combo I was working with was Rosemary and Pomegranate and let me tell you, it is a classic and a favorite of mine. Using those flavors on a butter board was new but boy did it work! My family went nuts for this and with good reason. The flaky salt, the pops of freshness from the pomegranate seeds, the slight crunch from the pumpkin seeds and the sweetness of the balsamic glaze hit every taste bud! It is a fabulous combo. Definitely try this. The colors were beautiful and it worked great as my Christmas butter board this past holiday. We had this with my Rosemary and Pomegranate Beef Stew and, then again, on my toasted skinny everything bagels for breakfast. YUM!
If you like this rosemary/pomegranate flavor combo, try some of my other dishes using this same mix: My Crispy Parmesan Potatoes with Pomegranate Yogurt Dip and my Steak Crostini all take advantage of these great Patricia and Paul’s artisanal products. You can purchase the olive oil and vinegar right on my food pantry shop.
How to make a butter board
It doesn’t get easier to wow your guests than to serve a butter board. To make one is easy.
Start by picking your serving piece. I used a small, wood board with a handle, but you can use any platter, plate, slate tray, or cutting board. Pick the piece you want to serve the butter on.
In a food processor, blend the butter and olive oil until smooth. Scrape into a bowl and chill. Note, a food processor makes this a super easy job. If you don’t have a processor, you could mash the butter and oil with a fork until well blended. You’ll just want the butter to be room temperature to make the job easier.
While the butter chills, add your balsamic vinegar and sugar to a small pot on the stove. Heat over medium-high heat, stirring until sugar is dissolved. Let it come to a boil and let it boil for about two minutes to thicken and get syrupy. Remove from the heat and let cool. It will thicken as it cools.
Using a small butter spreader, or spatula, swirl the butter onto the serving board. When you have a nice swirling pattern, simply add your toppings. Sprinkle with the rosemary, pomegranate seeds and pumpkin seeds. Drizzle the top with the balsamic syrup and finish with a sprinkle of flaky salt. Maldon Sea Salt is a favorite!
Serve the butter board with a loaf of crusty bread, or a baguette sliced or a selection of crackers.
Did you like this recipe? Be sure to leave a rating and comment below. I’d love to hear from you.
Do you like spreads and dips as much as I do? Be sure to check out some of my favorites:
Rosemary and Pomegranate Butter Board Recipe
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 12 Tbsp Sticks unsalted butter room temperature
- 1 Tsp Patricia & Paul’s Rosemary Olive Oil
- 1 Tsp Fresh Rosemary, finely chopped
- 1 Tbsp Pomegranate seeds
- 1 Tbsp Pumpkin seeds
- Large pinch of Flaky Salt
- 3 Tbsp Patricia & Paul’s Pomegranate Balsamic Vinegar
- Large pinch of Sugar
- 1 Baguette sliced and toasted, and assorted crackers for serving
Instructions
- In a small food processor, add the butter and olive oil. Blend until well combined. Scrape into a bowl and chill for 15 minutes. (You can also mash the butter and olive oil in a small bowl with a fork until well combined.)
- While the butter is chilling, heat the balsamic vinegar and sugar in a small pot on the stove over medium high heat. Bring to a boil and let reduce by about half. Stir often to dissolve sugar. You are looking for a thick, syrupy consistency. This will take about 2 minutes. Let cool. NOTE: it will thicken more as it cools so use while it is still in a syrupy consistency.
- Using the bread/butter board, slate tray or platter of your choice, smear the butter into an attractive, swirling display creating little wells and pockets for the toppings.
- Sprinkle the butter with the finely chopped rosemary. Sprinkle the pomegranate seeds and the pumpkin seeds over the top. Using a spoon, drizzle the balsamic glaze over the butter and finish with a sprinkling of flaky salt.
- Serve with your assortment of bread, crackers and breadsticks. Enjoy!
