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Perfect Edible Flower Butter Board Recipe with Sourdough and Honey

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A simple, elegant butter board featuring herb-infused butter, edible flowers, honey, and crusty sourdough bread. Perfect for a quick snack, appetizer, or brunch centerpiece.

Ingredients

  • Unsalted butter, softened (preferably Kerrygold)
  • Fresh herbs (thyme, chives, parsley), finely chopped (about 2 tablespoons)
  • Edible flowers (nasturtiums, pansies, calendula, or violas), pesticide-free
  • Honey (raw or wildflower)
  • Sourdough bread, sliced thick (about 1 inch thick)
  • Sea salt flakes (Maldon or kosher salt)
  • Freshly ground black pepper (optional)
  • Lemon zest (from half a lemon, optional)

Instructions

  1. Soften the unsalted butter by leaving it at room temperature for about 30 minutes until spreadable but not melting.
  2. Rinse and pat dry fresh herbs. Finely chop about 2 tablespoons of mixed thyme, chives, and parsley. Zest half a lemon, avoiding the white pith.
  3. In a bowl, combine the softened butter with the chopped herbs, lemon zest, a pinch of sea salt, and a few cracks of black pepper if desired. Stir until well incorporated and speckled with green.
  4. Spread the herb butter evenly over a serving board or platter in a thick layer about 1/4 inch thick.
  5. Gently scatter edible flowers over the butter, arranging in clusters or randomly. Optionally tuck in whole herb sprigs for extra texture and aroma.
  6. Drizzle honey generously over the butter and flowers, allowing it to pool slightly in the butter’s crevices.
  7. Slice the sourdough bread into thick slices about 1 inch thick, ensuring they are sturdy enough to hold butter and honey.
  8. Arrange the sourdough slices around the board or in a basket nearby. Sprinkle extra sea salt flakes on top of the butter if desired.
  9. Serve at room temperature. Optionally chill the board for 5 minutes before serving if the kitchen is warm.

Notes

Use fresh herbs for best flavor. Only use edible flowers that are pesticide-free. If kitchen is warm, chill the board briefly before serving to firm butter. Toast sourdough lightly for crunchier texture if desired. For vegan version, substitute plant-based butter and use maple syrup or agave instead of honey. Store leftovers wrapped tightly in fridge up to 2 days; add fresh flowers before serving again.

Nutrition

Keywords: butter board, edible flowers, sourdough, honey, appetizer, snack, herb butter, easy recipe, brunch

Find it online: https://juliamadeit.com/perfect-edible-flower-butter-board-recipe-with-sourdough-and-honey-easy-step-by-step-guide/