Truffle Parmesan Butter Board with Crispy Breadcrumbs

How to Make Truffle Parmesan Butter Board with Crispy Breadcrumbs

1. 1

   Step 1: Make the truffle Parmesan butter

   In a bowl, combine the room-temperature unsalted butter, 3/4 cup grated Parmigiano-Reggiano, 2 tsp white truffle oil, lemon zest, 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Use a hand mixer or sturdy spatula to whip until light and spreadable, about 1–2 minutes; scrape down the sides and give it one last beat for a silky texture.

   For this step

   • 1 cupUnsalted butter, room temperature
   • 3/4 cupFreshly grated Parmigiano-Reggiano
   • 2 tspWhite truffle oil
   • 1 tspLemon zest (finely grated)
   • 1/2 tspKosher salt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Toast the crispy breadcrumbs

   Heat 2 tbsp extra-virgin olive oil in a medium skillet over medium heat. Add 1 cup panko breadcrumbs and cook, stirring frequently, until evenly golden and crunchy, about 4–6 minutes. Remove from heat, stir in a tablespoon of the grated Parmesan (from the ingredient list), taste and season with a pinch of salt; set aside to cool.

   For this step

   • 1 cupPanko breadcrumbs
   • 2 tbspExtra-virgin olive oil
   
3. 3

   Step 3: Chill to firm slightly and prepare garnishes

   If the whipped butter is very soft, transfer it to the fridge for 10 minutes so it firms slightly (you still want it spreadable). While it chills, finely chop 2 tbsp fresh chives for garnish and have the cooled crispy breadcrumbs ready.

   For this step

   • 2 tbspFresh chives, finely chopped
4. 4

   Step 4: Toast the crostini

   Slice the small baguette into 18 thin slices (about 1/2-inch each). Toast slices on a baking sheet under a broiler 1–2 minutes per side or in a dry skillet over medium heat until golden and crisp—watch closely to avoid burning. You should end up with about 18 crostini.

   For this step

   • 1 small baguetteSmall baguette, sliced into crostini (about 18 slices)
   
5. 5

   Step 5: Assemble the butter board

   Spread the chilled truffle Parmesan butter in the center of a serving board or shallow platter using a spatula, creating swirls and peaks for texture. Drizzle an extra scant teaspoon of truffle oil over the top, sprinkle the cooled crispy breadcrumbs across the surface, and finish with an extra dusting of Parmesan and the chopped chives for color.
   
6. 6

   Step 6: Serve and store

   Arrange the 18 crostini or a selection of crackers around the board and invite guests to serve themselves (a suggested portion is 3 crostini per person). Leftover butter keeps covered in the refrigerator up to 5 days—bring to room temperature before serving.
   

1. In a bowl, combine the room-temperature unsalted butter, 3/4 cup grated Parmigiano-Reggiano, 2 tsp white truffle oil, lemon zest, 1/2 tsp kosher salt and 1/2 tsp freshly ground black pepper. Use a hand mixer or sturdy spatula to whip until light and spreadable, about 1–2 minutes; scrape down the sides and give it one last beat for a silky texture.
2. Heat 2 tbsp extra-virgin olive oil in a medium skillet over medium heat. Add 1 cup panko breadcrumbs and cook, stirring frequently, until evenly golden and crunchy, about 4–6 minutes. Remove from heat, stir in a tablespoon of the grated Parmesan (from the ingredient list), taste and season with a pinch of salt; set aside to cool.
3. If the whipped butter is very soft, transfer it to the fridge for 10 minutes so it firms slightly (you still want it spreadable). While it chills, finely chop 2 tbsp fresh chives for garnish and have the cooled crispy breadcrumbs ready.
4. Slice the small baguette into 18 thin slices (about 1/2-inch each). Toast slices on a baking sheet under a broiler 1–2 minutes per side or in a dry skillet over medium heat until golden and crisp—watch closely to avoid burning. You should end up with about 18 crostini.
5. Spread the chilled truffle Parmesan butter in the center of a serving board or shallow platter using a spatula, creating swirls and peaks for texture. Drizzle an extra scant teaspoon of truffle oil over the top, sprinkle the cooled crispy breadcrumbs across the surface, and finish with an extra dusting of Parmesan and the chopped chives for color.
6. Arrange the 18 crostini or a selection of crackers around the board and invite guests to serve themselves (a suggested portion is 3 crostini per person). Leftover butter keeps covered in the refrigerator up to 5 days—bring to room temperature before serving.