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Holiday Butter Board

Holiday butter board with swooshes of softened butter, honey drizzle, and a cranberry-pistachio topping. Built on a wooden board for quick assembly and easy bread swiping.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

butter board base
  • 1 cup salted butter Softened to room temperature for smooth swooshes.
  • 2 tbsp honey
  • 0.25 cup dried cranberries Chopped.
  • 0.25 cup pistachios Chopped.
  • 1 tsp orange zest
  • 1 tsp fresh rosemary Finely chopped.
  • 0.5 tsp flaky sea salt
  • 0.25 tsp red pepper flakes
serving bread
  • 1 baguette or crusty sourdough Torn or sliced; for swiping.

Equipment

  • 1 wooden board

Method
 

Assemble the butter board
  1. Spread softened salted butter across a wooden board using the back of a spoon, making swooshes and swirls (no heat). Use a smooth, even layer so toppings stick to every ridge.
  2. Drizzle honey over the butter in thin, uneven ribbons so it pools lightly in the swirls (no set time required). Aim for coverage without fully soaking the surface.
  3. Scatter chopped dried cranberries, chopped pistachios, orange zest, and finely chopped rosemary evenly over the butter (no pressing). Distribute toward the edges so every bite has a mix of flavors.
  4. Finish with flaky sea salt and red pepper flakes (no cooking). Serve immediately with torn or sliced baguette or crusty sourdough for swiping.

Notes

For the cleanest swooshes, keep the salted butter at room temperature until it spreads easily, then assemble right before serving. Refrigerate leftovers in an airtight container for up to 3 days; the toppings may dull slightly, but it’s still spreadable. Freezing isn’t recommended for best texture. For a lower-sodium swap, use unsalted butter and add flaky salt only to taste.