Brewery-Style Snack Board

Name: Brewery-Style Snack Board with Pretzel Bites, Spiced Bar Nuts & Hot Honey Peach Jam | 4-6 Servings
Total time: 25 min
Yield: 2
Cuisine: North America
Ingredients: 6 ounce Pretzel Bites; 1 ounce Peanuts; 1 teaspoon Smoked Paprika; ½ ounce Hot Honey; 2 unit Peach Jam; 1 unit Apple; 12 ounce Grand Cru Cheese; 6 ounce Charcuterie Trio; 4 teaspoon Dijon Mustard; 1 unit Sliced Dill Pickle; 1 teaspoon Cooking Oil; ½ teaspoon Sugar; Salt; 1 teaspoon Cinnamon

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

Recipe Development TeamPublished on May 08, 2024

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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.

Allergens:

Wheat

•Peanuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time25 minutes

Prep Time

DifficultyEasy

Ingredients

/ serving 4 people

6 ounce

Pretzel Bites

(Contains: Wheat)

1 ounce

Peanuts

(Contains: Peanuts)

1 teaspoon

Smoked Paprika

½ ounce

Hot Honey

2 unit

Peach Jam

1 unit

Apple

12 ounce

Grand Cru Cheese

(Contains: Milk)

6 ounce

Charcuterie Trio

4 teaspoon

Dijon Mustard

1 unit

Sliced Dill Pickle

1 teaspoon

Cinnamon

Not included in your delivery

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

Salt

Nutrition Values

/ per serving

Calories730 kcal

Fat41 g

Saturated Fat20 g

Carbohydrate47 g

Sugar18 g

Dietary Fiber2 g

Protein37 g

Cholesterol115 mg

Sodium1720 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

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 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.