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, then arrange it alongside savory salami, coppa, and prosciutto. Then you'll tuck in homemade 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.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Thin Crust Pizza Dough
Smoky Cinnamon Paprika Spice
Grand Cru Cheese
Antipasto Gran Beretta
Sliced Dill Pickle
Not included in your delivery
Adjust rack to top position and preheat oven to 450 degrees. Fill a medium pot with water and bring to a boil. Open tube of pizza dough; unroll onto cutting board. Halve dough lengthwise, then cut dough crosswise into 2-inch rectangles (you should have 16-20). Roll each piece into a ball. Place 2 TBSP butter in a large microwave-safe bowl. Cover bowl with plastic wrap. Microwave until soft, 15-25 seconds. Uncover and stir in sesame seeds and a big pinch of salt (we used about ⅓ tsp).
Once water is boiling, add pizza dough balls to pot; cook, stirring constantly, 30 seconds. Using a slotted spoon, transfer dough balls to bowl with butter mixture. Gently toss to evenly coat. Spread dough balls out on a baking sheet. Bake on top rack until golden brown, 10-12 minutes. Set aside.
While pretzel bites bake, 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.
Halve, core, and thinly slice apple. Slice grand cru into thin wedges. Fan half the wedges out at one corner of a large board or platter. Place remaining half at opposite corner. Next to the 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, pickles, apple slices, and pretzel bites. Serve.