When a friend of mine casually mentioned that they would be hosting a party and serving a butter board, I could not resist asking the obvious question: What the heck is a butter board and how quickly can I make one? YUM!
First, I do not do a lot of social media and I do not have Twitter or TikTok, but butter boards are all the rage on social media. I guess it is the follow-up to the big charcuterie board trend. Everyone bought these super fancy wooden charcuterie boards to serve meat and cheeses, and now they found another way to use them.
Butter could be considered an additional food group at my house. If you add cheese and bread, the world only gets better. I think one of the best things about a butter board (besides the butter, of course) is that it is easy, and you can throw one together with things you may have in your cupboard. I saw a post about a Breakfast Butter Board. My kids would have popped their tops for one of these. All you do is spread softened butter across a big board, and top with crumbled cooked bacon, a few fresh strawberries or blueberries, and a drizzle of maple syrup. Serve with French toast sticks. Yes, you could have just served breakfast for dinner, but the butter board trend is really about presentation and creativity.
Bebe Dickerson shared a photo of her recent butter board and she topped softened butter with sections of cinnamon sugar, raspberry jelly and syrup. She served hot biscuits for dipping. It was simple, easy and delicious.
With tailgating opportunities almost every weekend and holiday parties right around the corner, I think a butter board would make a perfect addition to any gathering. Let’s talk about how to put one together for your next party. People will be looking for a quick and easy appetizer. Flavored butters with some fresh-baked or store-bought bread, heated or toasted in the oven, will make a perfect addition.
Many of the butter boards I saw online used softened butter and topped it with a variety of ingredients. I wanted to kick up a basic butter board with some compound, or flavored butters, and add freshly baked bread.
I learned to bake bread when I had my first child. She had a regular nap schedule, and I would prepare the dough, kneed it and bake bread throughout the day. While it was great for my mental state, it wasn’t so great for my middle and I proceeded to pack on a few extra pounds. However, it was definitely worth it. I still love the aroma of freshly baking bread. It is not difficult, and most recipes do not take a lot of time once you have tried it a few times. Fresh baked bread can make the perfect accompaniment to a butter board.
Basic Recipe for Herbed Compound Butter
A compound butter is simply butter that has been flavored with herbs, garlic, or other flavorings. The process is the same and you can feel free to try any combination that you would like. Most recipes use unsalted butter, but I have used salted butter and then reduce the amount of added salt.
2 sticks unsalted butter, at room temperature
2 cloves garlic, pressed or finely minced
2 tablespoons fresh herbs, chopped: Any combination will work, thyme, rosemary, chives, parsley
1 teaspoon fresh lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon regular salt, more or less depending on preference and if you are using salted butter
In a bowl or food processor mash together or pulse to combine all ingredients. Using a piece of wax paper or parchment paper, spoon the butter into a long shape and wrap well forming a tight log shape. Chill at least three hours before serving. If making a butter board, allow compound butters to soften so you can spread out on the board or serve in a log with bread scattered around.
Blue Cheese Butter Board with Arugula and Steak
I am always looking for ideas to use leftovers to create a new meal for the next day and I thought a butter board would be perfect. Next time you grill a steak, plan to cook extra and make a blue cheese butter board the next day.
To make blue cheese compound butter: Follow instructions above but combine four ounces blue cheese with two sticks of butter. Allow to rest in the refrigerator for at least three hours for flavors to develop.
When ready to assemble board, allow blue cheese butter to soften and spread on a charcuterie board. Sprinkle with about 1/2 cup baby arugula, several thinly slices or chopped rare steak. Drizzle with a little balsamic glaze. Serve with toasted bread of cooked and cooled baby new potatoes.
Garlic Butter Board with Focaccia Bread
Make compound butter following instructions above but allow butter to soften to a spreadable consistency before assembling the butter board. Spread the Garlic butter on your board and scatter with grape tomatoes or chopped sun dried tomatoes, chopped fresh rosemary, pine nuts, and fresh basil.
To make the Focaccia Bread:
Mix: one and a half cup very warm water from the tap (no need to boil it), one teaspoon sugar and one package yeast two and a fourth teaspoons) in a measuring cup until foamy (i.e., proofed.) In the bowl of a food processor, mixer or large bowl; mix four cups bread flour, one teaspoon salt, and proofed yeast/water mixture. Process or pulse until a smooth ball forms. Remove and allow to rise in an oiled bowl, covered for one hour or until doubled in size.
Punch down dough and begin to push and pull into a rectangle in a well-greased cookie sheet or jelly roll pan. Cover and allow to rise again for about an hour. Once it has risen, sprinkle with fresh (or dried) rosemary, coarse kosher salt, and fresh cracked pepper. Begin making indentions in the dough with your fingers. These will become the pools for the olive oil. Drizzle with olive oil and make sure some of the pools are filled with oil.
Bake in a preheated 475 degree oven for about 15 minutes. Watch very closely as ovens vary and it will cook quickly. Bread should be golden on top but moist with lots of air pockets. You can also use the dough to make homemade pizzas.
Jalapeno Cheese Butter Board Corn Muffins
To make the Jalapeno Cheese Butter:
Follow instruction above but combine one seeded and finely minced fresh jalapeno or one tablespoon pickled jalapeno, minced and half cup sharp shredded cheddar cheese with two sticks butter. Feel free to top butter board with freeze dried okra, chopped baby kale, and a handful of fire roasted corn kernels.
To make the corn muffins:
1 cup self-rising flour
1 cup sour cream or yogurt
1/2 cup oil
1 (8.25 oz.) can cream style corn, small can
2 eggs
1 teaspoon salt
1/2 teaspoon sugar
Mix all ingredients and spoon into well-greased regular or mini muffin tins. Bake 400 degrees for 25-30 minutes for regular muffins and 15-18 for mini.
Provence Butter Board with Boursin Cheese, Figs, Honey, Thyme, and Edible Flowers
I saw a version of this board online and knew the combination of flavors would be delicious.
To make the homemade Boursin style cheese:
Cream two blocks softened cream cheese with two sticks softened butter. Add in two cloves minced fresh garlic and one tablespoon Herbs de Provence. Chill until ready to use.
Spread the cheese on the board and top with a few figs, honey (spicy honey if you have it), a scattering of fresh chopped thyme, and edible flowers (you can also use baby arugula or micro lettuces if you can’t find it. Serve with a variety of crackers and breads and add a few slices of apple or fresh pear.
Smoked Salmon Butter Board with Bagels
To make the Smoked Salmon Butter:
Follow instruction above, but combine four ounces smoked salmon, one teaspoon finely minced shallot with two sticks butter. Feel free to add chopped fresh dill or capers to the butter mixture or scatter it around your butter board for a beautiful presentation.
To make the bagels:
7 cups of bread flour
1 tablespoon kosher salt
1 1/4 teaspoon yeast
2 1/2 cups warm water
1 tablespoon honey
1 tablespoon baking soda
Whisk together flour, salt, and yeast in the bowl of a stand mixer. In a separate container, combine the water and honey and stir thoroughly. Add liquid to the flour mixture and mix the dough on low speed in your stand mixer until ingredients come together.
Kneed in mixer for several minutes until the dough is quite stiff and not at all sticky. Coat the sides of a large bowl with oil and place bagel dough in the bowl, turning the dough to coat it all with oil. Cover with plastic wrap and allow to rise until it has doubled in size, about two hours.
Meanwhile, line two baking sheets with parchment paper and nonstick spray. After dough has risen, punch down and divide until about 12 pieces. Shape each piece into bagel shapes by forming into a rope and overlapping the ends to make a circle or by poking a hole in the middle and working it until it is about two inches in diameter. Place each bagel on the prepared baking sheet and cover with plastic wrap allowing to rest in the refrigerator overnight.
When ready to bake the bagels, preheat the oven to 500 degrees and put a very large pot of water on to boil. Add baking soda to water and bring to a boil. Remove bagels from the refrigerator and allow to sit out at room temperature for about 15 minutes while the water comes to a boil. Boil each bagel about 30 to 45 seconds flipping them at least once. Transfer them back to the lined baking sheets and top with preferred toppings. The baking soda is important in achieving that rich brown bagel color.
Once all bagels have been in the water bath, bake until they are golden brown and sound hollow when tapped, about 11 minutes.
Bacon Jam Butter Board with Sour Cream and Cheddar Biscuits
To make Bacon Jam Butter: Follow instruction above but combine a half of cup bacon jam* with two sticks butter. You can also substitute half of cup chopped smoked ham for the bacon.
*Bacon Jam can be purchased at many specialties food stores or even grocery store. You can also prepare it at home in your crockpot.
Slow Cooker Bacon Jam
1 1/2-ounce sliced bacon, cut into 1-inch pieces
2 medium onions, diced
3 cloves of garlic, peeled and diced
1/2 cup cider vinegar
1/2 cup dark brown sugar, packed
1/4 cup pure maple syrup
3/4 cup brewed coffee
1 fresh jalapeño, seeds removed and diced. This is optional but adds good kick
Cook bacon until lightly browned and remove with a slotted spoon to drain. Pour off bacon grease reserving one to two tablespoons. Cook onions, garlic, and jalapeño if using in the reserve bacon grease for about six minutes until onions are translucent.
Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil. Continue boiling for about two minutes starting and scraping the bottom as necessary. Add bacon and start combine.
Transfer mixture to a slow cooker and cook on high, uncovered, until syrupy, for about three and half to four hours. Allowed to cool slightly and transfer mixture to a food processor. Pulse a few times until coarsely chopped. Store in the refrigerator until ready to serve.
To make biscuits:
1 stick butter, melted and cooled
2 cups self-rising flour
2 cup sour cream
1 cup or 8 ounces shredded sharp cheddar cheese
2 teaspoon chopped chives, fresh or dried
Mix all ingredients and spoon mixture into well-greased mini muffin tins. Bake at 350 for about 20-30 minutes until tops are brown.
Honey Butter Board with Beer Bread
To make Honey Butter: Follow instructions above but combine two to four tablespoons honey with two sticks butter. I like to add in salt if using unsalted butter.
To make Beer Bread:
2 cups self-rising flour
3 tablespoons sugar
1 - 12 ounce can of beer, do not use light beer
4 tablespoons or half a stick butter, melted
Preheat oven to 350 degree and oil or butter a standard loaf pan. In a separate bowl, combine the flour, sugar and beer and mix with a wooden spoon until well blended and sticky or for about one minute pour. Pour the dough into a prepared pan and bake for 30 minutes.
Remove the bread from the oven and pour the melted butter over the top. Bake for additional 30 minutes until lightly golden browned. Allow to cool in the pan for at least 15 minutes. Remove and serve.
Mustard Butter Board with Soft Pretzels
To make mustard butter: Follow instruction above but combine one tablespoon Coleman’s brand English mustard with two sticks softened butter. Or you can make a sweet variety by combining honey mustard and butter.
To make the pretzels:
1 cup milk
1 package (or 2 1/4 teaspoon) dry active yeast
3 tablespoon light brown sugar
2 1/4 cups all-purpose flour
2 tablespoons butter, softened
1 teaspoon salt
Warm the milk in a small saucepan to about 110 degrees. Add yeast and allow it to “bloom.” Mix milk/yeast mixture, butter, brown sugar, and 1 cup of the flour to make sticky dough. Knead in remaining 1 1/4 cup flour in a mixer or by hand on your countertop. The kids will love kneading. Mix for about five minutes. Shape dough into a ball and put in a greased bowl to rise for about an hour.
Preheat oven to 450 degrees. Punch dough down and turn out onto a floured surface. Cut dough into sections about the size of a tennis ball and allow the kids to shape the pretzels. Arrange “shapes” on a cookie sheet and sprinkle with coarse salt. Bake about 10 minutes until golden brown.
Kalamata Olive Butter Board Feta and Oregano Bread
To make kalamata olive butter: Follow instruction above, but combine 1/2 cup well drained, pitted, and chopped kalamata olives with 2 sticks softened butter.
To make the Feta and Oregano Bread:
2 cups of bread flour
2 cups feta cheese, crumbled
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon honey
1 tablespoon olive oil
1 tablespoon oregano, dried or fresh
3/4 cup warm water
1 1/2 teaspoon yeast
1/2 teaspoon sugar
4 ounces crumbled feta cheese
In a small measuring cup combine warm water, yeast, and sugar. Allow yeast to activate and foam. In the bowl of a stand mixer combine flour, garlic powder, salt, honey, olive oil and oregano. Mix well. Add in yeast mixture and knead until dough becomes elastic, about five minutes. Add additional flour if dough is too wet. Combine feta into the dough and then place the dough ball into a bowl that has been coated with a little olive oil. Cover and allow to rise until double in size, about an hour.
After rising, push dough down and knead it on a floured surface. Form into a loaf and place in a well-greased loaf pan brush with olive oil. Allow to rise again for about an hour. Bake in a preheated for the degree oven for 20 to 30 minutes until golden brown. Remove an allowed to cool before slicing
Orange Marmalade Butter Board with English Muffins and Cranberries
To make Orange Marmalade Butter: Follow instruction above but combine 2-4 tablespoon orange marmalade with 2 sticks softened butter.
To make board, spread butter and scatter with dried currants or cranberries, chopped pistachios, pomegranate arils, and additional dollops of orange marmalade. Serve with English muffins.
To make the English Muffins:
1 3/4 cup lukewarm milk
3 tablespoons softened butter
1 1/2 teaspoon salt
2 tablespoons sugar
1 large egg, beaten
4 1/2 cups all-purpose flour
2 teaspoons instant yeast
Put all ingredients in a stand mixer and beat with a paddle attachment for about five minutes. This will be a soft dough.
Cover dough and allow to rise for 1 to 2 hours. Once dough has doubled in size, deflate and divide into 16 pieces about the size of a tennis ball. Sprinkle each dough ball with a little semolina flour or cornmeal. Place balls directly on a cool large griddle, allowing about 1/2 inch between each to rise. Allow to rest on the griddle for about 20 to 30 minutes. They may not double in size that will puff a good bit.
With dough balls still on, turn on griddle medium and begin cooking them for about 10 minutes per side or until the crust is golden and center is done. Flip over and allow to bake for an additional 10 minutes. If the center is still not cooked, bake in a 350° oven for a few more minutes. Allow to cool and use a fork to separate the English muffins.
