Father’s Day Snack Board

Name: Father’s Day Snack Board with Pretzel Bites, Spiced Bar Nuts & Hot Honey Peach Jam | 4-6 Servings
Yield: 2 servings
Ingredients: 6 oz Pretzel Bites; 1 oz Peanuts; 1 tbsp Paprika; 1/2 oz Honey; 2 unit Peach Jam; 1 unit Apple; 12 oz Grand Cru Cheese; 6 oz Antipasto Gran Beretta; 4 tsp Dijon Mustard; 1 unit Sliced Dill Pickle; 1 tsp Cooking Oil; 1/2 tsp Granulated Sugar; Salt

with Pretzel Bites, Spiced Bar Nuts & Hot Honey Peach Jam | 4-6 Servings

By Recipe0 System

On his special day, Dad deserves to enjoy all his favorite nibbles, and trust us—this snack board’s on point. You’ll slice up rich Grand Cru cheese and arrange it alongside savory salami, coppa, and prosciutto. Then you'll tuck in 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 add even more bursts of flavor for good ol’ Pops. And it’s all ready in 25 minutes, giving you plenty of time to get outside in the sun!

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

6 oz Pretzel Bites
1 oz Peanuts
1 tbsp Paprika
1/2 oz Honey
2 unit Peach Jam
1 unit Apple
12 oz Grand Cru Cheese
6 oz Antipasto Gran Beretta
4 tsp Dijon Mustard
1 unit Sliced Dill Pickle
1 tsp Cooking Oil
1/2 tsp Granulated Sugar
Salt

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Original Source

www.hellofresh.com

Instructions

4 steps

1

Spray tops of pretzel bites with water, then sprinkle with salt. (If desired, preheat oven to 350 degrees; bake until warmed, 3 minutes.)
2

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 1 tsp Cinnamon Paprika Spice (we sent more), ½ tsp sugar, and a big pinch of salt. Set aside. In a separate small bowl, combine hot honey and jam.
3

Wash and dry produce. Halve, core, and thinly slice apple. Slice Grand Cru into thin wedges.
4

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 salami and half the coppa in two rows, in overlapping layers (we like layering in an arc shape). Repeat with remaining salami and coppa on opposite corner. Fold each piece of prosciutto into a loose bundle; place next to salami and coppa. 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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