We asked our friend Grace (remember her Honey-Roasted Feta with Thyme & Pine Nuts recipe?) to come up with a simple, delicious butter board that's easy to throw together and perfect for sharing over the winter months. It pairs beautifully with so many of our wines: Red, White, Sauvignon Blanc & Viognier are our top picks.

[[metafields-iwt]]

A note from Grace:

Food at the end of the year can be a little rich so this butter board keeps ingredients simple. There are only two secrets to this recipe and the first is to start with good butter. It can be dairy or plant-based, as long as it’s one you enjoy slathered on thick cut toast. The only other secret is not to overthink it. I appreciate a rough chop approach and an unfussy plate, especially when I’ve got too much going on and guests coming over in ten.

[[metafields-recipe]]

Directions:

First things first, cut your butter into smallish cubes and let it come to room temperature. A sunny window does wonders. It needs to be soft enough to mix by spoon. Resist the temptation to speed up the process on the stove or in the microwave, or things will start to look less like a butter board and more like a golden puddle.

While you wait you can chop the herbs and toast the sesame seeds. I like to add a lot of oregano and thyme so experiment with the quantities that work for you. To toast the sesames put them in a non-stick pan on medium heat and stir frequently. They become fragrant and brown in just a few minutes so keep an eye. The more toasted they are, the richer their flavor.

Set herbs & seeds aside and prepare a plate of fresh vegetables and bread for the board. The crunch and lightness of the veggies make for a nice contrast and bread is a good friend to butter.

Once the butter is soft enough, add the sesames, oregano, thyme, pepper, and salt (if necessary) to a bowl. Mix until everything is well incorporated.

Taking a spoon, scoop dollops of the butter onto a serving board. A little butter goes a long way so don’t add all of it at once. You can use the back of the spoon to flatten the butter and create a texture to the board.

Garnish with more sesames and herbs, pour a glass of wine, and that’s that.

Save any leftover butter to cook with over the next few days. It’s excellent in an artichoke pasta, on sandwiches, for caramelizing onions, and I’m convinced there’s a brown-butter-sesame-herb chocolate chip cookie recipe waiting to be tried.

[[metafields-gallery]]