Bread boards are fun to create and are filled with a variety of small appetizers that are sure to please everyone. They should be designed to be versatile so that people can mix and match all the components. On the one we designed, the pita can go with the hummus or the red pepper dip and the crackers can go with the cheese or the hummus. When putting together a board such as this, you’ll want to consider something salty, something crunchy, and something sweet for balance. Be sure to choose bright pops of color to make your bread board enticing. The one we created below can be served at a small gathering as it feeds about 6-8 people.

Enjoy!

Ingredients

Grilled vegetables – 

• 1 squash
• 1 zucchini
• 1 eggplant
• 1/4 cup olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon white pepper

Roasted red pepper yogurt dip –  

• 1 red bell pepper
• 1 teaspoon olive oil
• 1/2 cup sour cream
• 1/2 cup Greek yogurt
• 1/2 teaspoon salt

Dried fruit and nut mix – 

• 1/4 cup pistachios
• 1/4 cup golden raisins
• 1/4 cup dried apricots, diced

Remaining board ingredients – 

• 1/3 cup roasted garlic hummus
• 1 sleeve of sesame crackers
• 1 lb cherries
• 1/2 pint Castelvetrano olives (approx. 25 olives)
• 6.5 ounces Schnebelhorn cheese block
• 1 package pita (4 per package)

Method of Preparation

1. For the grilled vegetables — Slice zucchini, squash and eggplant lengthwise (about 1/2 inch thick) and lay flat on a sheet tray.
2. Coat both sides with olive oil, salt, and white pepper.
3. Place on a preheated 300F grill and grill each side for 8-9 minutes. Remove with tongs and place back on the sheet tray to cool and leave at room temperature.
4. Take 8-10 pieces and place onto a serving plate and arrange on the board. Save the remaining pieces at room temperature and use to refill as needed.

 

1. For the roasted red pepper dip — Coat the entire red bell pepper in 1 teaspoon olive oil and place directly over an open flame burner on medium heat or on the grill at 300F. Rotate and cook each side for 3 minutes until the pepper is charred on all sides and is semi-soft. Remove and cool before moving on to Step 2.
2. Slice the stem off the pepper and then make 1 cut so that it lays flat on the cutting board. Remove seeds and using your fingers or a small paring knife, remove as much of the charred skin as possible.
3. Place into a blender along with the yogurt, sour cream, and salt. Blend on high until smooth, and place about 1/2 cup into a serving bowl. Chill until ready to place on the board.
4. Save the rest of the dip in a separate bowl and use to refill as needed.

 

1. For the fruit and nut mix — Place shelled pistachios, diced dried apricots, and golden raisins into a small serving bowl and arrange on the board.

 

1. For the remaining ingredients — 
2. Arrange the cherries, crackers, cheese, olives and hummus on the board. See our picture below for some inspiration on arranging ideas.
3. Remove the chilled yogurt dip from the refrigerator and place onto the board.
4. Lastly, warm the pita in the toaster for 1 minute and cut into 8 triangles.

RECIPE NOTES:

**The cheese is best served cold.

**The grilled vegetables are best served at room temperature.