We’re on the homestretch of my book shoot this week (2 more days!!) and I can’t even wait for it to come out next year. But we’ve got roughly 9-10 months of waiting ahead of us and there’s only one way to get us through that stretch… an epic summer themed snack board.
I love a board. It’s piled high with all the things you want to graze on when you’re at a party, hanging at a picnic, enjoying the sunshine at the beach etc. It’s easy to make and take on the go too. A few tricks of the trade for making a board and taking it on the road.
1: Don’t assemble until you get to where you’re going. Too risky
2: Prep everything at home that needs cutting. That means, if you need to slice cheese, or fruit or anything, do it right before you leave your house and transport it in Tupperware containers.
3: Bring a BIG board. You need plenty of space to assemble.
4: Piles. Pile everything in little areas on the board so it’s visually appealing and people can easily assess the situation before diving in.
We’ve got a few of my favs from Delallo front and center on this one – you can’t have a snack board without Delallo Castelvetrano Olives, Delallo Prosciutto, Delallo Sopressata, Delallo Havarti and Delallo Smoked Gouda!! Then I just added a few knick knacks as you’ll see below in the recipe and called it a day. No cooking involved so you can enjoy this no matter how hot it is where you live!
Ingredients
- Delallo Castelvetrano Olives
- Delallo Prosciutto
- Delallo Sopressata
- Delallo Havarti
- Delallo Smoked Gouda
- Aged cheddar
- Assorted crackers
- Cornichons
- Candied Nuts
- Marcona almonds
- Honey
- Dried Fruit
- Fresh Fruit, strawberries, figs, grapes etc
Instructions
- Arrange everything artfully on a large platter or board and serve.
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Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
