Description

This Holiday Butter Spread Board features five unique and flavorful compound butters perfect for spreading on bread, crackers, or using as a finishing touch on your favorite dishes. From sweet and fruity to savory herb blends, each butter is crafted with simple ingredients like softened butter, fresh herbs, nuts, honey, and spices. These festive butters are easy to prepare and add holiday cheer to any appetizer or meal.

Ingredients

Scale

Pomegranate Pistachio Honey Butter

2 cups softened butter
6 tbsp pomegranate seeds
2 tbsp honey
2 tbsp chopped roasted pistachios
½ tsp sea salt
Pinch of orange zest (optional)

Cinnamon Toast Crunch Butter

2 cups softened butter
2 tbsp brown sugar
2 tbsp maple syrup
2 tbsp crushed cinnamon cereal or chopped candied walnuts
½ tsp cinnamon
½ tsp sea salt
Dash of vanilla extract (optional)

Blackberry Bourbon Pecan Butter

2 cups softened butter
6 tbsp fresh blackberries, lightly crushed
2 tbsp honey
2 tbsp chopped toasted pecans
1 tsp bourbon (optional)
½ tsp sea salt
Hint of lemon zest (optional)

Garden Herb Chive Butter

2 cups softened butter
4–5 tbsp fresh chopped chives
½ tsp oregano
½ tsp rosemary
½ tsp thyme
½ tsp basil
¼ tsp cracked black pepper
½ tsp sea salt
1 tsp lemon juice or zest (optional)

Roasted Garlic & Sun-Dried Tomato Butter

2 cups softened butter
4–5 cloves roasted garlic, mashed
2 tbsp chopped basil
2 tbsp finely chopped sun-dried tomatoes
½ tsp sea salt
Crushed red pepper flakes (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Butter Base: Soften the butter by leaving it at room temperature until it becomes easily spreadable. Divide the butter evenly among five bowls for each flavor variety.
Make Pomegranate Pistachio Honey Butter: To one bowl, fold in pomegranate seeds, honey, chopped roasted pistachios, and sea salt. Add a pinch of orange zest if desired. Mix gently until fully incorporated.
Make Cinnamon Toast Crunch Butter: Mix brown sugar, maple syrup, crushed cinnamon cereal or chopped candied walnuts, cinnamon, and sea salt into a second bowl of butter. Add vanilla extract if using, and stir thoroughly.
Make Blackberry Bourbon Pecan Butter: In a third bowl, combine lightly crushed blackberries, honey, toasted pecans, bourbon (if using), and sea salt. Add lemon zest for brightness if desired. Blend carefully to keep some berry texture.
Make Garden Herb Chive Butter: Add chopped chives, oregano, rosemary, thyme, basil, cracked black pepper, and sea salt to the fourth bowl of butter. Strike a balance between evenly distributing herbs and maintaining butter texture. Optionally add lemon juice or zest for freshness.
Make Roasted Garlic & Sun-Dried Tomato Butter: Mix mashed roasted garlic, chopped basil, chopped sun-dried tomatoes, and sea salt into the fifth butter portion. Add crushed red pepper flakes for some heat if you like.
Shape and Chill: Spoon each flavored butter onto parchment paper or plastic wrap and shape into logs or mounds. Refrigerate until firm, about 1-2 hours, before serving.
Serve: Arrange the butters on a board with crackers, bread, and fresh fruit for a festive spread. Keep chilled until ready to eat.

Notes

Each butter yields approximately 32 tablespoons total when combined.
Use softened butter for easy mixing and smooth consistency.
Adjust sweetness or saltiness to taste in each butter.
Optional additions like citrus zest or vanilla enhance flavors nicely.
Store leftover compound butters tightly wrapped in the refrigerator for up to 1 week or freeze for longer storage.
These butters make great gifts when rolled into logs and sliced before packaging.