Main Course · Serves 2
with Pretzel Bites, Spiced Bar Nuts & Hot Honey Peach Jam | 4-6 Servings
For this savory snack board you’ll slice up rich Grand Cru cheese and arrange it alongside soppressata, prosciutto, and pepperoni. Then you'll tuck in warm pretzel bites alongside hot honey peach jam and Dijon to dip and swipe as you graze. Briny pickles, fresh apple slices, and spiced bar nuts round out this hearty snacking board.
Spray tops of pretzel bites with water, then sprinkle with salt. (If desired, preheat oven to 350 degrees; bake until warmed, 3 minutes.)
Heat a drizzle of oil in a small, preferably nonstick, pan over medium-high heat. Add peanuts; cook, stirring constantly, until toasted and lightly browned, 1-3 minutes. Transfer peanuts and oil to a small bowl. Toss with ½ tsp each of the cinnamon and paprika (we sent more), ½ tsp sugar, and a big pinch of salt. Set aside. In a separate small bowl, combine hot honey and jam.
Wash and dry produce. Halve, core, and thinly slice apple. Slice Grand Cru into thin wedges.
Fan half the Grand Cru out on one corner of a large board or platter. Arrange remaining Grand Cru on opposite corner. Next to Grand Cru on one corner, arrange half the soppressata and half the pepperoni in two rows, in overlapping layers (we like layering in an arc shape). Repeat with remaining soppressata and pepperoni on opposite corner. Fold each piece of prosciutto into a loose bundle; place next to soppressata and pepperoni. Place hot honey peach jam and mustard (preferably in separate small bowls) on board. Fill remaining gaps on board with spiced bar nuts, pickle slices, apple slices, and pretzel bites. Serve.
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