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.
Prep Time
20 minutes
Cook Time


  •  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)


  • 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.

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