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Jump on the Butter Board Craze
Linda Morel
I f you’re looking for a fun food to
add to your entertaining repertoire, I
suggest butter boards.

All you have to do is bring butter to
room temperature, smooth it on a flat
surface and sprinkle either sweet or
savory treats on top. A quick chill in
the refrigerator to solidify the butter
slightly makes it easier to handle. Next,
present this satiny spread to your
family or friends.

Butter boards are eaten as hors
d’oeuvres, but I prefer them at
brunches with bagels, challah or toast,
with dinner rolls and baguettes, or as
a sweet afternoon indulgence while
drinking coffee or tea.

Letting your imagination run wild is the
key to creating superior butter boards.

Dessert butter boards can be topped
with chocolate, sugar, nuts, orange
zest and fruit. Savory butter boards are
often dotted with fresh herbs, olives,
paprika and scallions. But feel free to
invent favorite toppings of your own.

I suggest selecting a board that is not
made of a porous material, such as wood.

Wood planks may have bacteria trapped
in their cracks which can mix with the
butter. Marble, slate or ceramic serving
pieces look attractive and are easier to
clean after the butter is consumed.

Butter boards are easy to throw
together. You probably have the ingre-
dients on hand. Surprising and colorful,
they offer a presentation that’s a wow.

Savory Herbed Butter Board |
Dairy Serves 4-6
¼ pound sweet (unsalted) butter
1 teaspoon basil, chopped
1 teaspoon dill, chopped
6 scallions, sliced thin
1 teaspoon parsley, chopped
Kosher salt to taste
Accompaniments: fine white bread,
pumpernickel, plain crackers or a
sliced baguette
Bring the butter to room temperature.

Spread it on a nonporous, preferably
oblong plank. Sprinkle the remaining
ingredients evenly on top. Refrigerate
for 20 minutes before serving.

Serve the butter board with the
bread accompaniments above.

Everything Bagel Butter Board
| Dairy
Serves 4-6
¼ pound sweet (unsalted) butter
1 teaspoon poppy seeds
1 teaspoon black sesame seeds
1 teaspoon minced dried onion
1 teaspoon minced dried onion
A sprinkling of paprika
Accompaniments: plain or whole
wheat bagels, rye bread or
sourdough bread
Bring the butter to room temperature.

Spread it on a nonporous, preferably
oblong plank. Sprinkle the remaining
ingredients evenly on top. Refrigerate
for 20 minutes before serving.

Serve the butter board with the
bread accompaniments above.

Chocolate Butter Board | Dairy
Serves 4-6
¼ pound sweet (unsalted) butter
1½ teaspoons sugar
¼ cup semisweet mini chocolate
chips ¼ cup walnuts, chopped
¼ cup raspberries or diced
strawberries Accompaniments: fine white bread,
challah or brioche
Bring the butter to room temperature.

Spread it on a nonporous, preferably
oblong plank. Sprinkle the remaining
ingredients on top. Refrigerate for 20
minutes before serving.

Serve the butter board with the
bread accompaniments above. ■
Linda Morel is a freelance food writer.

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