Beautiful Butter Boards

Beautiful Butter Boards

Trendy Butter Boards Beautify Celebration Spreads

By Cristen Clark

I ’ve always loved fresh bread slathered with creamy butter. There’s something cathartic about kneading bread dough at my kitchen table and the aroma that fills the house when the bread bakes. The simple concoction of a slice of warm bread with butter can be elevated from its basic perfection to one of the hottest appetizers on trend.

The concept of the “Butter Board” was developed by a chef-influencer. The butter board begins with a serving board or platter gently swirled with a generous layer of room-temperature butter and adorned with sweet or savory toppings to spread on a slice of fresh bread. It is an easy appetizer that will be loved by family or guests at your gathering.

Follow these tips to make the best butter board.

Select a board that is marble or nonporous hardwood. Common hardwood options include cherry, oak, walnut, bamboo, olive, acacia and hard maple. To keep things tidy while serving, offer guests individual butter-spreading knives. If you prefer disposable dinnerware, the back of a plastic spoon is best to keep wooden boards scratch-free.

Use slightly softened butter and an offset spatula or spoon to create dollops and swirls within the butter. This process helps to hold the ingredients in place as people sweep, scoop and swirl into the butter board.

Offer different types of bread to complement various butter board creations. A buttermilk loaf sliced and warmed works well for a savory or sweet butter board. Rosemary focaccia bread is a terrific match for a savory butter board. A sweet cinnamon swirl loaf pairs nicely with a board featuring layers of butter, strawberry jam, lemon zest and a drizzle of honey.

Slice bread right before serving. Doing this will ensure the slices don’t dry out before they are enjoyed. Try a heating pad under a covered casserole dish to keep the bread slices warm. Just be sure the butter board isn’t too close to the heating pad.

Moo-ve over charcuterie? No way! Charcuterie boards don’t have to take a back seat because butter boards are in style. Layering flavors from both appetizers can make one incredible bite.

Try your hand at homemade bread, it will make your butter board even better. If you are new to bread baking, the recipe on the next page is a great one to try. Instant or bread machine yeast can be directly added to the dry ingredients making this recipe quicker and easier.

If you don’t have buttermilk on hand, add 2 teaspoons of apple cider or white vinegar to top off the cup of milk in the recipe. This will create what home cooks of generations past called “sour milk.” The acidity is what makes the texture of the loaves a bit softer.

Homemade Buttermilk Bread

• 6 cups all-purpose flour

• 3 tablespoons granulated sugar

• 2 packets instant or bread machine yeast (4½ teaspoons)

• 2 teaspoons salt

• 1¼ cups water

• 1 cup buttermilk

• 2 tablespoons butter, at room temperature

In a large mixing bowl, add flour, sugar, yeast and salt. Whisk dry ingredients together until combined.

In a small measuring cup, add water, buttermilk and butter. Heat in microwave until mixture reaches 115 degrees F on an instant-read thermometer.

Add wet mixture to dry ingredients and stir to combine. Turn dough mass out onto a flour-dusted workspace, and knead dough for 8 to 10 minutes by hand or 3 minutes in a stand mixer. Cover with plastic wrap; set aside to rest for 5 to 10 minutes.

Cut dough into two equal pieces. Use a rolling pin to roll dough pieces into two 14 x 7-inch rectangles.

Beginning at the short end of each rectangle, roll dough securely into a log. Pinch seams and ends to seal well so dough doesn’t unravel during rising or in the oven. Place the dough, seam sides down, in two greased 8½ x 4½-inch loaf pans.

Spray loaf tops with nonstick cooking spray and cover with plastic wrap. Allow dough to rise in a warm place until doubled in size, about 45 to 55 minutes.

Bake in preheated 400 degree F oven for 24 to 28 minutes or until golden brown (185 to 200 degrees F internal temperature). Remove loaves from pans by running a knife around the edges and invert them onto wire rack to cool. Slice after bread is cooled.

Italian Style Butter Board

• 1 pound salted butter

• 4 sundried tomato pieces (packed in oil), chopped

• 1 head garlic, cloves sliced and sautéed until golden brown

• 10 fresh basil leaves, chiffonade or torn leaves

• 1 small sprig fresh rosemary, chopped finely

• 1½ teaspoons dried Italian seasoning

• ½ teaspoon flaked sea salt or French sea salt

• ¼ teaspoon red chili flakes

Spread butter onto board evenly with dollops and swirls to hold ingredients. Sprinkle each ingredient on evenly. Serve immediately. Board can be left out at room temperature for 24 hours or refrigerated for 3 to 4 days.