Go Back

Holiday Butter Board

Holiday butter board with a silky, swooshed butter base topped with cranberries, pistachios, rosemary, orange zest, and a honey drizzle. Built for easy swiping with torn crusty bread—no cooking required.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 10 servings
Course: Appetizer
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

salted butter
  • 1 cup salted butter softened to room temperature
honey
  • 2 tbsp honey
dried cranberries
  • 0.25 cup dried cranberries chopped
pistachios
  • 0.25 cup pistachios chopped
orange zest
  • 1 tsp orange zest
fresh rosemary
  • 1 tsp fresh rosemary finely chopped
flaky sea salt
  • 0.5 tsp flaky sea salt
red pepper flakes
  • 0.25 tsp red pepper flakes
baguette or crusty sourdough
  • 1 baguette or crusty sourdough torn or sliced

Equipment

  • 1 wooden board

Method
 

Make the butter board
  1. Spread the softened salted butter across a wooden board using the back of a spoon, creating swooshes and swirls for an even, swipable layer.
  2. Drizzle the honey over the butter in thin ribbons so it pools slightly in the swirled grooves.
  3. Scatter the chopped dried cranberries, chopped pistachios, orange zest, and finely chopped fresh rosemary evenly over the top.
  4. Finish with flaky sea salt and red pepper flakes, sprinkling lightly so they catch on the peaks of butter.
  5. Serve immediately with torn or sliced baguette or crusty sourdough for swiping.

Notes

Pro tip: soften the salted butter until it yields easily—if it’s too firm, your swooshes will tear the surface. This board is best assembled right before serving; store leftovers covered in the fridge up to 2 days, then let it sit at room temperature for 10 minutes before spreading again. Freezing isn’t recommended for best texture. For a dairy-light option, use an equal amount of dairy-free salted butter that’s softened to room temperature (check that it toasts or holds toppings well).