Mediterranean Olive, Sun-Dried Tomato and Feta Butter Board

How to Make Mediterranean Olive, Sun-Dried Tomato and Feta Butter Board

1. 1

   Step 1: Whip butter and feta

   Place the room-temperature butter in a medium bowl and beat with a fork or hand mixer until fluffy. Fold in the crumbled vegetarian feta, the lemon zest and 1 tablespoon lemon juice until evenly combined and slightly airy — the feta gives salt and tang, so no added salt is needed here.

   For this step

   • 1 cupunsalted butter, room temperature
   • 4 ozcrumbled vegetarian feta (look for rennet-free)
   • 1 eachlemon (zest of 1 lemon + 1 Tbsp juice)
   
2. 2

   Step 2: Spread on the board

   Transfer the butter-feta mixture to a serving board or large shallow platter. Use a spatula or the back of a spoon to spread it into a roughly 10–12" oval, leaving small peaks and shallow grooves to catch toppings and oil.
   
3. 3

   Step 3: Prepare and scatter toppings

   Roughly chop the sun-dried tomatoes and olives and scatter them evenly over the butter layer. Drizzle the extra-virgin olive oil (including about 1 Tbsp of oil from the sun-dried tomato jar, if you reserved it) over the top, then sprinkle with chopped parsley and crushed red pepper for color and gentle heat.

   For this step

   • 1/3 cupsun-dried tomatoes (oil-packed), drained and roughly chopped
   • 3/4 cupmixed Mediterranean olives (Kalamata + Castelvetrano), pitted & roughly chopped
   • 2 tbspextra-virgin olive oil (include 1 Tbsp reserved from tomato jar, if available)
   • 2 tbspfresh parsley, finely chopped
   • 1/2 tspcrushed red pepper flakes (or Aleppo pepper)
   
4. 4

   Step 4: Finish with bright accents

   Grate a little extra lemon zest over the board and finish with a generous pinch of flaky sea salt and a few more turns of black pepper to taste. Let the board sit at room temperature for 10–15 minutes so the butter softens and flavors meld before serving.

   For this step

   • 1 tspflaky sea salt (for finishing)
   
5. 5

   Step 5: Toast bread and serve

   Slice the baguette into 12–16 crostini (about 1/2" thick), brush lightly with olive oil and toast in a 375°F (190°C) oven until crisp and golden, about 8–10 minutes, or serve with pita chips. Serve the board family-style and scoop onto crostini — suggested serving size: 2 crostini per person.

   For this step

   • 1 eachbaguette (sliced 1/2" thick) or pita chips for serving
   

1. Place the room-temperature butter in a medium bowl and beat with a fork or hand mixer until fluffy. Fold in the crumbled vegetarian feta, the lemon zest and 1 tablespoon lemon juice until evenly combined and slightly airy — the feta gives salt and tang, so no added salt is needed here.
2. Transfer the butter-feta mixture to a serving board or large shallow platter. Use a spatula or the back of a spoon to spread it into a roughly 10–12" oval, leaving small peaks and shallow grooves to catch toppings and oil.
3. Roughly chop the sun-dried tomatoes and olives and scatter them evenly over the butter layer. Drizzle the extra-virgin olive oil (including about 1 Tbsp of oil from the sun-dried tomato jar, if you reserved it) over the top, then sprinkle with chopped parsley and crushed red pepper for color and gentle heat.
4. Grate a little extra lemon zest over the board and finish with a generous pinch of flaky sea salt and a few more turns of black pepper to taste. Let the board sit at room temperature for 10–15 minutes so the butter softens and flavors meld before serving.
5. Slice the baguette into 12–16 crostini (about 1/2" thick), brush lightly with olive oil and toast in a 375°F (190°C) oven until crisp and golden, about 8–10 minutes, or serve with pita chips. Serve the board family-style and scoop onto crostini — suggested serving size: 2 crostini per person.