You may have seen them on your social media feeds. They claim to replace cheese or charcuterie platters. These are the “butter boards”, boards where a generous amount of butter is spread and some toppings, such as herbs or nuts, are added.
We owe the trend to culinary content creator Justine Doiron. The New Yorker posted a video of a butter board in September that quickly amassed millions of views. Inspired by a recipe from American chef Joshua McFadden, the “butter board” has won over many Internet users who have interpreted it in their own way.
We can thus decline the plank to make it salty, sweet, or transform it by replacing the butter with cream cheese or even peanut butter. Everything is allowed here! Some have nevertheless decried the risk of contamination from spreading butter (or another spread) which could facilitate the proliferation of microbes in the cracks of our board.
some inspiration
Justine Doiron garnishes her butter with fresh mint, basil, ground coriander, ground cardamom, shallots, edible flowers, salt, lemon zest and a drizzle of honey.
Trois fois par jour suggests three combinations on the same board: confit garlic and fresh herbs, grilled pancetta, chives and maple sugar as well as walnuts, Cajun spices and honey.
Miss Sushi at home is reinventing the “butter board” to adapt it to her hobby, sushi. She uses cream cheese, tops it with smoked salmon and other seafood, and enjoys her creation with seaweed sheets and rice.