Butter boards may have had their viral moment, but they're still one of the easiest ways to elevate good bread and butter. This roasted fig and rosemary butter board combines sweet roasted figs, honey, balsamic vinegar, fresh rosemary, and orange for a simple yet elegant appetizer that's perfect for fall entertaining.
Butter boards became wildly popular in 2022, inspired by Joshua McFadden's cookbook Six Seasons. While the social media buzz has quieted down, they're still a fun way to serve softened butter with seasonal toppings and warm bread for sharing.
For the ultimate fall butter board, I'm choosing one of my favorite combos- figs and rosemary. Roasting figs brings out their natural sugars so they get all nice and caramelized. How good does that sound?
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The best bread for a butter board
While we love a good bread, this is the perfect time to experiment. Here are the best breads (and their close cousins) that you could use:
- Sourdough
- Rustic Italian bread
- French baguette
- Crostini
- Savory scones such as apricot and rosemary or gouda and chives
- Plain or savory biscuits
- Sweet and savory focaccia
- Seeded crackers
- Bagels or English muffins (perfect for breakfast or brunch)
Choosing the best butter
Since the butter is one of the star ingredients, you'll want to choose a good-quality unsalted butter. Unsalted butter allows you to control the seasoning. If you feel like splurging, choose a European-style butter such as Kerrygold for a richer taste.
Preparing the butter board
Once you roast the figs, release your inner artist and arrange the ingredients so they are evenly spread out. Add your toppings and drizzle on that honey, sea salt, and orange zest.
Step 1. Preheat the oven to 400°F. Cut the figs in half, and place them cut side up in a baking dish. Pour in the orange liqueur, balsamic, and honey, and sprinkle with rosemary.
Step 2. Cover with foil and bake for 15 minutes. Remove the foil and bake another 5-10 minutes until the figs are soft and the roasting liquid is syrupy. Let cool fully before adding to the butter.
Using a spatula, mix the rosemary and butter. Then spread the room temperature butter on your board, dish, or platter of your choice. If you want, create a pretty pattern using your spreader.
Place the roasted figs on top. Drizzle with the fig syrup from the pan or more balsamic. Finish with a drizzle of honey, extra rosemary, freshly grated orange zest, and sea salt.
Serve with crusty bread, crackers, bagels, or whatever your heart desires!
👩🍳Expert tip
Make sure the butter is at room temperature so it will spread easily. Take it out of the fridge about an hour earlier to allow it to soften.
Substitutions
Here are a few ways to mix it up depending on your preferences and diet.
- Vegan- To make this vegan, swap out the regular butter for vegan butter.
- Grapes - Can't find figs? Try roasting grapes instead.
- Thyme - Fresh thyme instead of rosemary would also work.
Variations
Butter boards are entirely customizable, so the ingredients used and quantities are just a guide. Feel free to mix it up however you want.
- Cheese - Replace the butter with goat, cream, or ricotta cheese. All 3 can be whipped in a food processor for a few seconds to make them lighter and spreadable.
- Meat - Try adding some salty pancetta or ham.
- Nuts- Add some toasted pistachios or candied pecans.
- Hot honey- Add a drizzle of hot honey or some red pepper flakes to the top before serving for a little kick.
- Make them mini - For those who prefer to be less "communal", serve individual butter boards. Try different-sized plates if you don't have individual boards.
No board? No problem.
A wooden board isn't required to make this recipe. Try using a marble cheese board, ceramic serving platter, slate tray, or any large flat plate you already own. The goal is simply to create an attractive surface for spreading the butter and arranging the toppings.
Storage
This butter board is meant to be sopped up right away, but if you have an untouched section, you can certainly store it in the fridge for a few days, and slather on some bread, the old-fashioned way!
FAQ
Remove the butter from the fridge and let it sit at room temperature for about an hour before serving.
You will know it is soft enough when you can easily spread it with a knife, or when pressing it in with a spoon, it leaves an indentation but does not lose its shape.
Made this recipe? I'd love to hear about it. Please leave a ⭐⭐⭐⭐⭐ rating and comment below the recipe. Snapped a photo? Tag @brunchandbatter on Instagram so I can see your creation!
📖Recipe
Roasted Fig and Rosemary Butter Board
Equipment
- baking dish
- serving board
Ingredients
- 8 oz fresh figs, sliced in half lengthwise about 9 figs
- 3 tablespoon balsamic vinegar plus more for drizzling
- 3 tablespoon orange juice or orange liqueur* *such as Grand Marnier
- 2 tablespoon honey plus more for drizzling
- ½ cup unsalted butter, softened
- 1 tablespoon chopped fresh rosemary plus more for topping
- ½ teaspoon orange zest
- kosher or flaky sea salt to taste
- crackers, toasted bread, for serving
Instructions
For the Roasted Figs
- Preheat the oven to 400°F.
- In a baking dish, arrange the figs cut side up.8 oz fresh figs, sliced in half lengthwise
- Add the balsamic vinegar, orange juice or liqueur, and honey to the figs. Cover the dish and roast in the oven for 15 minutes. After 15 minutes, remove the foil, and continue roasting the figs for an additional 5-10 minutes, or until the figs are soft, but still hold their shape. Remove from the oven and let cool.3 tbsp balsamic vinegar, 3 tbsp orange juice or orange liqueur*, 2 tbsp honey
Assembling the Board
- Mix the chopped rosemary into the softened butter until evenly distributed.½ cup unsalted butter, softened, 1 tbsp chopped fresh rosemary
- Using a spreader or spoon, spread the room-temperature butter on top of your board. Arrange in a pretty pattern if you would like.
- Arrange the roasted figs on top of the butter. Add the roasting juices from the pan, or additional balsamic vinegar, followed by a drizzle of honey, grated orange zest, rosemary, and flaky sea salt. Serve immediately with bread or crackers.½ tsp orange zest, kosher or flaky sea salt to taste, crackers, toasted bread, for serving
Notes
- The butter can be made ahead and stored in the fridge for up to 1 week.
- Use crackers, muffins, toast, sourdough, scones, biscuits, or even breadsticks for the butter board.
- Don't have a board? Use a serving platter or cheese plate.
Nutrition*
*Nutrition information is an estimate and provided as a courtesy. Actual values may vary based on ingredients, measurements, and substitutions.
Lisa says
I served this at Thanksgiving, and it was such a hit! Perfect for our small gathering.
Candace says
Could you use dried figs after rehydrating them for this recipe? I can’t find fresh anywhere.
Jennifer says
Hi Candace,
Yes, you certainly can. I roast dried prunes (similar texture) all the time and they come out delicious and moist in the oven. Let me know if you try it!