Herbed Garlic Butter Board with Crunchy Sea Salt & Crusty Bread

How to Make Herbed Garlic Butter Board with Crunchy Sea Salt & Crusty Bread

1. 1

   Step 1: Make the herbed garlic butter

   In a medium bowl, mash the softened butter with the minced garlic, chopped parsley, chives, lemon zest and the 1/2 tsp fine sea salt until evenly combined. Taste and adjust seasoning; the butter should be bright and garlicky. Transfer the mixture to a shallow serving board or platter and use the back of a spoon or an offset spatula to spread it into an even layer, leaving some textured peaks for visual appeal.

   For this step

   • 3/4 cupUnsalted butter, softened
   • 2 clovesGarlic, minced
   • 2 tbspFresh flat-leaf parsley, finely chopped
   • 1 tbspFresh chives, finely chopped
   • 1 tspLemon zest (from 1 small lemon)
   • 1/2 tspFine sea salt or kosher salt
   
2. 2

   Step 2: Slice and toast the bread

   Slice the baguette into about 18 1/2-inch rounds (roughly 3 slices per person). Brush both sides lightly with extra-virgin olive oil and arrange on a baking sheet. Toast in a 425°F (220°C) oven for 7–9 minutes, flipping once, until golden and crisp, or grill the slices over medium heat until charred at the edges. Keep warm.

   For this step

   • 1 large baguette (about 18 slices)Crusty baguette, sliced 1/2-inch thick (about 18 slices)
   • 2 tbspExtra-virgin olive oil
   
3. 3

   Step 3: Finish the butter board

   Drizzle a little more olive oil over the butter and use a small spoon to create swirls and peaks for texture. Scatter the flaky sea salt and a few turns of freshly ground black pepper over the top so every spoonful has crunch and bite. If you like the butter slightly melty, move the board under a very hot broiler for 30–60 seconds — watch closely so it warms without burning.

   For this step

   • 1 tspFlaky sea salt (for finishing)
   • 1/2 tspFreshly ground black pepper
   
4. 4

   Step 4: Assemble and serve

   Arrange the toasted bread slices around the board or on a separate platter. Serve immediately with small spreaders or butter knives and encourage guests to scoop and spread the herbed garlic butter on their bread. (This recipe yields about 18 slices of toasted baguette — plan roughly 3 slices per person for 6 servings.)
   
5. 5

   Step 5: Storage and make-ahead

   The herbed butter can be made up to 48 hours ahead — keep covered in the refrigerator; bring to room temperature before serving. Leftover butter keeps refrigerated for up to 1 week and works beautifully melted into vegetables or tossed with pasta.
   

1. In a medium bowl, mash the softened butter with the minced garlic, chopped parsley, chives, lemon zest and the 1/2 tsp fine sea salt until evenly combined. Taste and adjust seasoning; the butter should be bright and garlicky. Transfer the mixture to a shallow serving board or platter and use the back of a spoon or an offset spatula to spread it into an even layer, leaving some textured peaks for visual appeal.
2. Slice the baguette into about 18 1/2-inch rounds (roughly 3 slices per person). Brush both sides lightly with extra-virgin olive oil and arrange on a baking sheet. Toast in a 425°F (220°C) oven for 7–9 minutes, flipping once, until golden and crisp, or grill the slices over medium heat until charred at the edges. Keep warm.
3. Drizzle a little more olive oil over the butter and use a small spoon to create swirls and peaks for texture. Scatter the flaky sea salt and a few turns of freshly ground black pepper over the top so every spoonful has crunch and bite. If you like the butter slightly melty, move the board under a very hot broiler for 30–60 seconds — watch closely so it warms without burning.
4. Arrange the toasted bread slices around the board or on a separate platter. Serve immediately with small spreaders or butter knives and encourage guests to scoop and spread the herbed garlic butter on their bread. (This recipe yields about 18 slices of toasted baguette — plan roughly 3 slices per person for 6 servings.)
5. The herbed butter can be made up to 48 hours ahead — keep covered in the refrigerator; bring to room temperature before serving. Leftover butter keeps refrigerated for up to 1 week and works beautifully melted into vegetables or tossed with pasta.