Go Back
Samantha Jones

Hearty Summer Evening Snack Board

A vibrant, no-cook snack board for summer gatherings. Combines cheeses, roasted and fresh veggies, nuts, and spreads. Perfect for sharing with friends and families.
Rezept drucken Pin Recipe
Vorbereitungszeit 30 Minuten
Zubereitungszeit 20 Minuten
Gesamtzeit 50 Minuten
Portionen: 12 servings
Gericht: Pinterest
Küche: European
Kalorien: 240
Ingredients Method Notes

Zutaten
  

  • 1 wedge sharp cheddar cheese (7 oz)
  • 1 wedge brie or camembert (7 oz)
  • 1 wedge Gouda (7 oz)
  • 1 English cucumber, sliced
  • 1 red bell pepper, julienned
  • 15 radishes, sliced
  • 12 cherry tomatoes, halved
  • 1 small zucchini, sliced and roasted (20 min at 400°F)
  • 10 oz whole grain crackers and crusty bread slices
  • 0.5 cup mixed unsalted nuts (almonds, walnuts, cashews)
  • 12 oz creamy hummus
  • Pickled vegetables (optional, 8 oz)

Method
 

  1. Preheat oven to 400°F (200°C) and roast zucchini and cherry tomatoes on a baking sheet for 20 minutes
  2. Cube cheddar and Gouda, keep brie/unwrapped
  3. Trim cucumber and bell pepper into sticks
  4. Slice radishes
  5. Arrange all items on a large wooden board or platter in clusters
  6. Create balance by placing contrasting textures/items (crunchy next to creamy, etc.)
  7. Place hummus and pickled vegetables in small bowls with spoons

Notizen

Prep 2 days in advance: cheeses and nuts can be portioned ahead
Refrigerate until serving
Add microgreens or edible flowers for garnish
For gluten-free: use GF crackers and confirm bread is certified