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, you simply swirl slightly softened butter on the surface then top with anything you can imagine from seasoning, to fresh herbs, to fruit, flowers, nuts and cheese. This is another great starter that you can custom make to match the theme of your 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. We had this with my Rosemary and Pomegranate Beef Stew and, then again, on toasted 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 Crostiniall take advanatage of these great Patricia and Paul’s artisanal products. You can purchase the olive oil and vinegar right on my shop. Spend $100 and get free shipping too.
If you like flavored butters, check out my Herbed Butter which is great on everything from potatoes and rolls to steaks and veggies.
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!
