Snack boards are all the rage lately, and with good reason … they are beautiful, festive, and delicious, with an assortment to please anyone’s palate! We recently saw a board that was the size of a six-foot-long banquet table! That one was amazing and so inspirational. We decided to do a vegetarian board made from all of the sun-kissed flavors of the Mediterranean that could be lots of fun anytime, but with Super Bowl LVI coming up, there will be plenty of need for finger foods! We made this delicious naan from UpBeet Anisha but made them into bite-sized rounds for dipping into hummus and creamy whipped feta, (which is not in the photo, because our board ran out of space)! It is perfect for dipping the fresh cucumber roll-ups in too. If you get really ambitious, you can roll the cucumber around longer slices of red and yellow bell peppers, or salmon with cream cheese.
We stuffed the sweet cherry peppers with Boursin Garlic and Fine Herbs cheese. To do this, we just piped the cheese into the pepper using a pastry bag, fitted with an open star decorating tip. This makes the job really easy and the finish is pretty. Be sure to let the cheese come to room temperature before you pipe it into the pepper.
We found a little trick to fit in more of the cucumber roll-ups and that is to use a wine cork to hold them in place until it is filled up so they don’t unravel. I kept putting them in and they would unravel until I got wise to the old cork trick! If you roll them up around a creamy cheese you won’t have this problem anyway.
Here are the board ingredients we used and the whipped feta recipe is below. Be sure to make that … it is soooooooo good! I am sure you will think of other items you’d like to include in your board, especially depending on how big you want to make yours!
MEDITERRANEAN SNACK BOARD FIXINGS
Sweet & Spicy Sweet Piquante Peppers or pickled sweet cherry peppers, stuffed with Boursin cheese
Olive varieties: Castelvetrano, Kalamata, Chalkadiki, Greek Mt. Athos
Cubed Feta Cheese
Chopped Cherry Tomatoes
Marinated artichoke hearts
Watermelon radishes, thinly sliced
Guara or Marcona salted almonds
Cucumber roll-ups (thinly sliced on the mandoline slicer and rolled up tightly.)
Whipped Feta (recipe below)
1/2 cup feta crumbled
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1/2 cup nonfat plain Greek yogurt
Place feta and olive oil in the bowl of your food processor and process until the feta cheese is smooth. Add lemon juice and yogurt and continue to process just until integrated and light and fluffy. Chill until ready to serve.