A colorful spread of cured meats, cheeses, fresh produce, and two flavorful homemade dips.
# Components:
→ Meats
01 - 3.5 oz prosciutto
02 - 3.5 oz salami
03 - 3.5 oz chorizo slices
→ Cheeses
04 - 4.2 oz brie cheese, sliced
05 - 4.2 oz aged cheddar, cubed
06 - 4.2 oz goat cheese, crumbled
→ Breads & Crackers
07 - 1 baguette, sliced
08 - 7 oz assorted crackers
09 - 3.5 oz breadsticks
→ Fresh Produce
10 - 1 cup seedless grapes
11 - 1 cup cherry tomatoes
12 - 1 cup cucumber slices
13 - 1 cup baby carrots
→ Accompaniments
14 - 2.8 oz mixed olives
15 - 2.8 oz marcona almonds
16 - 2.8 oz dried apricots
17 - 2.8 oz fig jam
18 - 2.8 oz honey
→ Herbed Greek Yogurt Dip
19 - 1 cup plain Greek yogurt
20 - 2 tbsp chopped fresh dill
21 - 1 tbsp chopped chives
22 - 1 tbsp lemon juice
23 - 1 small garlic clove, minced
24 - Salt and pepper to taste
→ Roasted Red Pepper Hummus
25 - 1 can (14 oz) chickpeas, drained and rinsed
26 - 1 large roasted red pepper
27 - 2 tbsp tahini
28 - 1 small garlic clove, minced
29 - 2 tbsp olive oil
30 - 1 tbsp lemon juice
31 - Salt and pepper to taste
# Directions:
01 - In a bowl, combine Greek yogurt with dill, chives, lemon juice, minced garlic, salt, and pepper. Mix until well incorporated and refrigerate until ready to serve.
02 - Add chickpeas, roasted red pepper, tahini, garlic, olive oil, lemon juice, salt, and pepper to a food processor. Blend until smooth, adding water as needed to achieve desired consistency. Transfer to a serving bowl.
03 - Position assorted cured meats and cheese varieties on a large serving board with attractive spacing and visual balance.
04 - Arrange sliced baguette, assorted crackers, and breadsticks in organized groupings around the board.
05 - Distribute fresh fruits, vegetables, olives, almonds, and dried apricots in the empty areas of the board, creating visual variety.
06 - Place fig jam and honey in small bowls and position on the board alongside the prepared dips.
07 - Add fresh herb garnish if desired and serve the board immediately.
