Garden Veggie Butter Board with Farmer’s Market Crudités
A butter board is, essentially, a compound butter applied across a serving board. This spread works beautifully with crusty bread and vegetables here, but it also tastes delicious melted atop a ribeye steak, or inside a steaming baked potato.
Ingredients
1 cup Danish Creamery Butter with Extra Virgin Olive Oil, softened
1 Tablespoon minced celery
1 Tablespoon minced red bell pepper
1 Tablespoon minced radishes
1 teaspoon minced shallots
1 Tablespoon minced fresh dill
1 Tablespoon minced fresh chives
flaky salt
freshly ground black pepper
artisan bread, for dipping
fresh farmer’s market vegetables, for dipping (such as watermelon radish, grilled green onions, purple cauliflower, romanesco, blanched haricots vert, asparagus, snap peas, baby carrots)
Directions
Place butter in a medium bowl along with celery, bell pepper, radishes and shallots. Stir together with a spoon until smooth and combined.
Spread butter evenly over the surface of a cutting board. Use the back of a spoon to create swirls on the surface.
Sprinkle with dill, chives, flaky salt and black pepper. Serve with crusty bread and fresh farmer’s market vegetables, for dipping.
