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Father’s Day Snack Board
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Father’s Day Snack Board

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.

Total Time25 minutes


/ serving 4 people

6 ounce

Pretzel Nuggets

(Contains Wheat)

1 ounce


(Contains Peanuts)

1 tablespoon

Smoky Cinnamon Paprika Spice

½ ounce

Hot Honey

2 unit

Peach Jam

1 unit


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




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.



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.