Butter Board
This butter board with serrano ham and sun-dried tomatoes is a flavorful appetizer. It is quick to put together and requires no cooking!
Ingredients
- 2 sticks unsalted butter (220 grams, softened, see note 1)
- ¼ cup pine nuts (30 grams, see note 2)
- ⅓ cup sundried tomatoes (60 grams, see note 3)
- fresh flat-leaf parsley (to taste)
- 5 slices Serrano ham (Iberico ham or prosciutto)
- coarse salt (to taste)
- black pepper (preferably freshly cracked, to taste)
- olive oil (optional, see note 4)
Instructions
- Divide each butter stick into half. Spread them onto a chopping or serving board and with the back of the spoon smear each piece around. I like to start with 2 sticks of butter but scrape off any thick areas – you don’t want your guests to end up with a mouthful of butter. Put in the fridge if the butter starts melting.
- Next, toast the pine nuts. Chop sun-dried tomatoes into small pieces and chop parsley. Tear ham or prosciutto into very small pieces.
- Take out the chopping board from the fridge and top the butter with pine nuts, sun-dried tomato pieces, jamon and parsley. Season with coarse salt and black pepper. Drizzle with olive oil for a bit of a shine (optional).
- Best served right away!
Notes
- Use real butter, not butter substitutes.
- You can use less than ⅓ cup of pine nuts.
- I used sun-dried tomatoes in olive oil and that is what I recommend. The dried version might be too dry for this appetizer.
- A drizzle of olive oil is optional but not necessary.
- Optional add-on – chili flakes.
- Make sure to serve enough bread to go with this butter board! The more the better!
Nutrition
Calories: 268kcal (13%)Carbohydrates: 3g (1%)Protein: 4g (8%)Fat: 28g (43%)Saturated Fat: 15g (94%)Polyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 64mg (21%)Sodium: 229mg (10%)Potassium: 198mg (6%)Fiber: 1g (4%)Sugar: 2g (2%)Vitamin A: 834IU (17%)Vitamin C: 3mg (4%)Calcium: 15mg (2%)Iron: 1mg (6%)
Tried this recipe?Let us know how it was!