Father’s Day Snack Board
with Pretzel Bites, Spiced Bar Nuts & Hot Honey Peach Jam | 4-6 Servings
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!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
6 ounce
Pretzel Nuggets
(Contains Wheat)
1 ounce
Peanuts
(Contains Peanuts)
1 tablespoon
Smoky Cinnamon Paprika Spice
½ ounce
Hot Honey
2 unit
Peach Jam
1 unit
Apple
12 ounce
Grand Cru Cheese
(Contains Milk)
6 ounce
Antipasto Gran Beretta
4 teaspoon
Dijon Mustard
1 unit
Sliced Dill Pickle
Not included in your delivery
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
Salt
Nutrition Values
Instructions
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 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.
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 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.