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Butter Boards

It’s the latest food rave! Butter topped with a variety of interesting toppings. It takes the concept of dinner rolls at your next holiday dinner to another level. Traditions are great but it ‘s time to move on from Hawaiian Dinner rolls with a stick of butter served in Grandma’s butterdish. It doesn’t have to be a holiday dinner; it can be any dinner. I created three distinctly different butter boards as well as some ideas for three other butter boards. Once I started thinking about the possibilities I just couldn’t seem to stop! I truly believe you could serve any one of these with any meal, but I do give you some suggestions of what I think they would pair exceptionally with.
When I was creating the different combinations I focused on complimentary flavors, added texture, and wanted them to be visually attractive with pops of color. Have some fun and come up with your own intriguing combinations.
What you serve with your butter board could be the “dinner roll”. Or you could open your horizons to a multitude of other options: sliced baguette, crostini’s, naan dippers, pita bread, party ryes, breakfast breads, focaccia, crackers.
Course Appetizer, Side Dish
Servings 4 people

Ingredients

The Butter

  • 4 ounces Butter room temperature

The Honey Butter Board

  • Honey
  • Pink Peppercorn
  • Chives
  • Coarse Sea Salt

The Italian Butter Board

  • Parmesan
  • Crispy Prosciutto
  • Roasted Garlic
  • Fresh Parsley
  • Fresh Ground Pepper
  • Coarse Sea Salt

The Northern Michigan Butter Board

  • Dried Cherries
  • Red Onion
  • Pecans
  • Blue Cheese

Instructions

The Butter

  • Let’s get to the foundation of our butter boards…the butter.  It needs to be a GREAT butter.  Look for a European, Europeanstyle or local butter.  I used Kerrygold Irish butter.  Next is salted versusunsalted.  There are times when I wouldlike the pop of salt you get by sprinkling unsalted butter with a coarse seasalt.  Other times, I prefer that thebutter is salted, more in the background. Either way you are going to need salt, whether added to the top of anunsalted butter board or in a board created with salted butter.
  • Whip butter to a light fluffy consistency.
    Spread the butter evenly on a platter or plate.  I do not recommend using a cutting board.  It is too porous for the butter and is difficult to clean thoroughly.
    Top with your selection of ingredients.
    Surround with bread or serve bread in a separate bowl, plate, or basket.
    Accompany the bread board with several spreaders.  No double dipping!

The Honey Butter Board

  • This one was my first attempt and I served it with Lamb. It was a hit!  I think it would also be great with Turkey, Chicken, Pork.
  • .Bread: Naan Dippers
    Butter:  Unsalted or salted (eliminate coarse salt if using salted butter)

The Italian Butter Board

  • This one is butter topped with some of the best ingredients from our friends in Italy.  Quite obviously this would be excellent with an Italian themed meal, but I think you could pretty much enjoy it with almost anything. Serving it with BBQ Ribs or Chicken would be tasty too.
    Bread:  Sliced Baguette or Crostini
    Butter:  Unsalted
  • Stove Top Roasted Garlic:
    * Place garlic cloves in a covered bowl or mason jar.  Shake for a few minutes until the peel has fallen off the cloves.
    * Heat a small sauté pan over low heat with 1 cup of olive oil.
    * Add the cloves to the heated oil and cook over low heat for 15-25 minutes. Timing will depend on the size of your cloves.  Cook until soft and golden brown.
    * Remove cloves and let cool on paper towels.
    * Save your infused garlic olive oil for later use.
  • Crispy Prosciutto:
    * Heat a small nonstick sauté pan over low heat.
    * Cut 4 slices of prosciutto into inch pieces.
    * Cook over low heat for 15 minutes or until lightly crisp.
    * Cool on paper towels.
  • Crostini:
    * Preheat oven to 350 degrees.  Thinly slice a baguette and place crostini on a baking sheet lined with parchment paper.
    * Drizzle crostini with olive oil.  Season lightly with kosher salt and fresh ground pepper. Flip crostini over to get oil on both sides.  Season lightly with kosher salt and fresh ground pepper on the other side.
    * Bake for 10-15minutes or until the crostini are dry and lightly golden.
    * Set to the side in an airtight container or plastic bag. Can be done several days ahead.

The Northern Michigan Butter Board

  • A tribute to our beloved home! It was inspired by the salad found in restaurants throughout Northern Michigan. I think it would be outstanding with beef; steaks, standing rib roasts,tenderloins.  But don’t limit it to just beef.  This one too would be excellent with just about anything.
    Bread: Party Rye
    Butter:  Salted

Other Butter Board Ideas

  • Holiday Butter Board: 
    Orange Zest, Pomegranate Seeds, Thyme, Coarse Sea Salt
    Bread:  Focaccia, Baguette, Dinner Rolls
    Butter: Unsalted
  • Breakfast Butter Board: Walnuts, Cinnamon, Maple Syrup, Blueberries
    Bread:  Breakfast Breads, Whole Wheat Cocktail Bread
    Butter: Salted
  • Spicy Butter Board: Chili Crunch, Scallions, Micro Greens
    Bread:  Rice Crackers
    Butter:  Salted