Butter boards are pretty popular at the moment, and it’s easy to see why — they’re easy to make, visually stunning, and delicious to boot. To make one, spread quality butter onto a serving board, top as you wish, and serve with crusty bread or crackers.
While butter boards might be trending right now, the idea isn’t new. Chef Joshua McFadden began creating them 15 years ago (they’re featured in his first book, Six Seasons). This beautiful board is all about color, with toppings like figs, radishes, micro greens, and edible petals.
For a sweeter take on the trend, try Dinner Bell Creamery’s butter board: fresh, local butter, blackberry jam, whole berries, pecan pralines, hot honey, and plenty of flaky salt. Your party guests may be elbowing each other out of the way to get to this appetizer.
Hello, flavor. This recipe, courtesy of Adam Weinberger, personal chef and founder of Double Diamond Chefs, blends Kerrygold and artisan herb butter for the base. Then, he added roasted garlic, finely chopped pistachios, Calabrian chili, hot honey, chives, and micro greens.
Chef instructor Imogen Erickson and her students used a sweet cream butter base. It’s finished with honey, fennel pollen, hibiscus salt, lemon zest, grated, dried candy cap mushrooms, and dandelion petals. (If you just use honey, zest, and flaky salt, that’s delish, too.)
Do you like a little spice? Union Merchant’s vibrant butter board is topped with momofuku chili crunch, fresh chopped basil, honey, and sea salt, then served with a warm baguette and plenty of wine. Um, yeah, that doesn’t sound bad at all.
Food writer Ruba Rahim’s take on the butter board trend is all about toppings: prosciutto, fresh figs, fig preserves, orange slices and zest, Morbier cheese, sliced pear, thyme, thinly sliced red onion, and edible blooms. Finish with wildflower honey and sprinkle flaky salt.