My take on the viral butterboard involves maple and pumpkin flavors.
The Deets
When the butterboard trend took social media by storm, I was immediately intrigued, seeing it as an opportunity to unleash some creativity! Drawing inspiration from the classic combination of bread and butter, I crafted my own unique version of this viral sensation. My recipe involves two different kinds of butter, a maple and a pumpkin. The juxtaposition of sweet and savory elements adds depth to each bite, making it a sweet treat for the senses. Whether shared with loved ones or enjoyed solo, my butterboard rendition will be a crowd-pleaser. Add some yummy crackers, fruit, or a baguette on the side to upgrade your appetizer board.
Make it Mini
Welcome to part 6 of “Make It Mini” which is a series that reimagines trending recipes using Le Creuset mini cocottes. Today, we’re putting a seasonal twist on the viral butterboard trend, drawing inspiration from the creative minds of @justine_snacks and @jj__mc. This version has maple and pumpkin brown butter. They’re served in the pumpkin minis for the perfect fall board. The little pumpkin shape adds whimsy and charm to any autumnal gathering or festive spread. Be sure to check out my other recipes in my “Make it Mini” series! Like and follow for more!
Butter board with Le Creuset
Ingredients
The Maple Butter
- 1 stick butter, softened
- 3 tbsp maple syrup
- Cinnamon sugar for topping: 1 part cinnamon to 3 parts sugar
The Pumpkin Brown Butter
- 2 sticks butter
- 1 tbsp pumpkin puree
- 1 tsp pumpkin spice
- Pepitas for topping
Instructions
- Start by making your pumpkin brown butter by heating butter on medium to low heat. Stir and it should start to brown and be golden after about 5 min.
- Add the butter to a bowl and whip over ice until it hardens, about 5-8 minutes. Before it gets too hard, add pumpkin puree and pumpkin spice and combine. Wrap in parchment paper and place in the fridge until it fully hardens.
- Blend maple syrup and butter together and add to pumpkin cocotte. Top with cinnamon sugar.
- Remove pumpkin butter from the fridge and let it come to room temperature. Add to pumpkin cocotte and top with pepitas.
- Serve with whatever pairings you'd like. This board has toast, crackers, pears, apples and figs. Enjoy!
