Raspberries, mint, and basil just scream spring to me and butter boards are an easy and beautiful way to celebrate all things butter. This super simple raspberry mint butter board works best on a marble board, which will keep the butter smooth and spreadable.
For the compound butter:
1 cup softened unsalted butter, divided
1 teaspoon honey
½ teaspoon salt
½ cup mashed fresh raspberries
In a small saucepan melt half of the unsalted butter, add 1 teaspoon honey, and stir until combined. Then add salt and berries and stir to combine. Remove from heat, add the remaining butter, and use a hand mixer to blend the butter into a bright pink spread.
For the board:
Compound butter (recipe above)
½ cup whole fresh raspberries
⅓ cup chopped fresh mint leaves
¼ cup chopped fresh basil leaves
1 tablespoon honey
Spread the butter on the board; sprinkle liberally with raspberries, mint, and basil; then drizzle with honey.
Visually, this butter board makes a bold and stunning statement on a spring brunch table. We love it on bagels, sourdough toast, French bread, or rosemary crackers. But if I could share a family secret: It’s especially tasty and a little bit decadent on pound cake or cornbread
