OFF THE SHELF
charcuterie board (18 x 11 - inch recommended)
store bought or home made
spinach and kale Greek yogurt dip
store bought or on page 159
creamy peanut butter or almond butter
gluten-free pretzel sticks
small bunch of green grapes
Swiss cheese cubed
mozzarella wrapped with prosciutto
mozzarella wrapped with salami
gluten-free tortilla chips
roasted plantain chips
bell pepper (any color) cut into strips
green apple, thinly sliced
whole roasted almonds
Put the salsa, Greek yogurt dip, and olives in small serving bowls and place the bowls across the board. Put the peanut butter, honey , pretzel sticks into small jars and place the jars on the board.
Arrange the grapes in the bottom-left corner of the board.
Place the blue cheese wedge and Swiss cheese cubes on the board, followed by the meat and cheese rolls.
Fan the multiseed crackers around the Greek yogurt dip bowl and the rice crackers around the blue cheese and olives.
Place the tortilla chips around the the salsa, then arrange the vegetable chips on the top of the board and the plantain chips on the bottom of the board.
Fan the radish slices around the other side of the Greek yogurt dip bowl. Add the carrots, bell pepper slices, and red and green apple slices to the board.
Fill in the gaps on the board with popcorn and almonds.
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