To create the perfect Butter Board, you need to start with the perfect butter! We love to use our Challenge Salted Butter, but you could also use one of our new Challenge Dessert Spreads or our Challenge European Style Butter.
When using a wooden cutting board, consider lining it with parchment paper for easy cleanup. If you are concerned with the butter melting, use a marble, metal, or copper board. Place the board in the freezer before adding the softened butter to the surface. Cooling trays or ice packs underneath the board will help keep things cool!
For savory toppings, think about using vegetables, nuts, seeds, herbs, cheese, citrus, and peppers. You can use fresh or dried fruit, nuts, seeds, herbs, jams, honey, citrus, and glazes for sweet toppings. The possibilities are truly endless with the type of toppings you can choose for either the savory or sweet butter boards.
Set a theme using Challenge Garlic Parmesan with Herbs Butter Snack Spread. Top with Italian ingredients such as olives, roasted garlic, fresh basil, and diced salami, and serve with toasted Italian bread slices. If you prefer things on the sweet side, try our Challenge Salted Caramel Butter Snack Spread to create a delicious board. Top Butter Snack Spread with pecans, coconut, and mini chocolate chips, and serve with pretzels and sliced apples.
If you can’t decide between sweet and savory, why not combine the two? One of our favorite boards is a Southwestern Butter Board. We artfully spread Challenge Salted Butter on our board, then sprinkled on diced roasted pepitas, freeze-dried corn for crunch, and a drizzle of Prickly Pear Jalapeno Honey Drizzle for a touch of sweet heat. We think this is perfect served with homemade Chipotle Cheddar Butter Crackers, watermelon radishes, and garlic bread sticks. For inspiration, here are some of our favorite recipes to help you create this board at home for your next party!
Chipotle Cheddar Butter Crackers
- 8 ounces extra-sharp cheddar cheese
- 1 cup all-purpose flour
- ½ cup cornmeal
- 1 Tablespoon cornstarch
- ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 ½ teaspoons chipotle powder
- 2 Tablespoons finely diced chives
- ½ cup (1 stick) Unsalted Challenge Dairy Butter, cold and cut into ½-inch pieces
- 3 Tablespoons cold water
- smoked flaky sea salt
Using a food processor, shred cheddar cheese. Leave shredded cheese in the bowl of the processor. Add flour, cornstarch, salt, garlic powder, and chipotle powder. Pulse to combine. Add butter, processing until the mixture resembles wet sand.
With the processor running, slowly add water until a dough forms. Remove from bowl and roll into a 1 ½ inch log. Cover tightly in plastic wrap and refrigerate for at least two hours or up to 2 days.
Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
Slice the logs into 1/8-inch slices. Place on parchment paper, spacing crackers ½ inch apart. Lightly sprinkle crackers with sea salt. Bake for 18-20 minutes or until the crackers are slightly golden brown around the edges. Remove and let cool on a cooling rack. Once cooled, crackers can be stored for up to 3 days in an airtight container.
Prickly Pear Jalapeno Honey Drizzle
- ½ cup prickly pear syrup
- 1 cup jalapeno pepper jelly
- 2 Tablespoons desert mesquite honey
Combine ingredients in a microwave-safe bowl. Microwave for 60 seconds. Remove and stir to combine. Pour into a squeeze bottle for serving.