Tips for creating a party worthy snack board

September 18, 2018

Tips for creating a party worthy snack board

When it comes to making a snack board, having an excellent sense of food styling is the best way to knock it out of the park. Whether you’re having an end of summer picnic or celebrating your kids going back to school with the gals, putting in a little extra effort can impress even your biggest foodie friends.

Snack boards are a fun centerpiece for any occasion,  beautiful in appearance with a variety of delicious eats to choose from. The great part about creating a snack board is that you can put anything you want on there and have some fun getting creative! This snack board that we made recently pulls together some great elements that we find are helpful to share. Here are some tips when making your own snack board:

Good quality ingredients

Choosing good quality ingredients will amplify your snack board and is actually one of the easiest ways to make it a hit. When you shop locally and know where the food comes from, you’ll notice the heightened flavors, pretty colors and better quality in the ingredients. Highlighting seasonal fruits and veggies is essential for your snack board aesthetics. Tip: Ask at your farmers market for their top picks. Ask the cheesemonger about which cheese pairs with what. You won’t be disappointed with the knowledge that these people have and your guests will be impressed too!

Brightly colored fruits and veggies

Good quality ingredients also relates to color quality! When it comes to fresh produce, brighter usually means better. Head to your local farmers market and pick out some fruits and veggies that are eye popping and will brighten up your plate. Pick up some edible flowers to accent with. When you are making a snack board think of a rainbow and try to include every color.

Variety of textures

This might be one of the most important tips. You want to have a balance of texture while working your way through the snack board. Nuts and crackers are a great way to add a good crunch and pair perfectly with savory or sweet snacks. Cheese and softer fruits will add a creamier texture for the crackers and nuts. Dips are perfect as well to pair with veggies or crackers. Add sesame seeds or freshly chopped herbs for garnishes.

Arrangement

When it comes time to arrange your board, let your creativity shine! Don’t think too hard about it and let your eyes do the magic. Place the colorful items in a way that is pleasing to the eye and flows with the items they can be paired with. When in doubt sprinkle some of indi chocolate spice rubs on top of dips and cheeses for a nice pop! If you have some extra time, cut the produce into fun and satisfying shapes that catch your attention.

Below are the recipes seen on these snack boards.

 

Cacao Masala Baba Ganoush

Ingredients

  • 1 eggplant (3 cups chopped)
  • 1 sweet onion
  • 1 roasted red pepper (or 1 cup store bought)
  • 2 tbsp indi chocolate Cacao Masala Spice Rub
  • 1 tbsp olive oil (left over from roasted garlic)
  • 6 cloves of roasted garlic (or 3 tbsp packaged stuff)
  • Fresh dill for garnish

Instructions

  1. Smoke the eggplant on a cedar plant
  2. Grill the onion alongside the eggplant
  3. Preheat oven to 400 degrees
  4. Peel the garlic cloves
  5. In an oven safe, small container coat the garlic with olive oil and roast for 15-20 minutes or until browned
  6. Save the remaining oil
  7. Place all the above in a food processor including the garlic oil and blend until smooth
  8. Garnish with dill
  9. Oven safe small container (ceramic) peel & coat the garlic cloves with olive oil and roast in oven at 400 for 15-20 mins (browned garlic cloves and use the oil in the recipe)

 

Cacao Masala, Turmeric, Lime Hummus

Ingredients

  • 1 can garbanzo
  • 3 tbs tahini
  • 2 tablespoons cacao masala
  • 1 tablespoon turmeric
  • 5 limes juiced
  • 2 cloves garlic
  • 1/2 cup olive oil
  • salt, pepper, cilantro to taste 

Instructions

  1. Add ingredients together in a food processor and blend until smooth
  2. Garnish with roasted chickpeas, olive oil and black sesame seeds

 

Goat Cheese + Jamaican Jerk

Ingredients

Instructions

  1. Add spice rub mix to the goat cheese
  2. Stir until blended

 

Beet Hummus

Ingredients

Instructions

  1. Roast 2 large beets at 350 degrees for 40 minutes
  2. In a food processor add the beets, salt, pepper, tahini, olive oil, jalapeno spice rub and lemon
  3. Garnish with sesame seeds

Salmon Rillettes (Recipe courtesy of Eat Seattle)

Ingredients

  • ½ fresh King salmon
  • ½ hot smoked salmon
  • ¼ C sour cream
  • 1 T chives minced
  • 1 T shallot minced
  • 1 T lemon juice
  • 1 tsp dried oregano
  • 1 tsp paprika
  • 1 tsp salt

Instructions

  1. Heat oven to 325 degrees.
  2. Place fresh salmon on baking sheet at bake until cooked through – around 15 minutes. Remove from oven and let cool. Remove from skin
  3. Mix cooled baked salmon with all other ingredients in a bowl with spices until fully incorporated.
  4. Add more sour cream if needed for creamy texture.
  5. Place in jar and keep in fridge.
  6. Good for 2 days in fridge.

Pate (Recipe courtesy of Eat Seattle)

Ingredients

  • 2 garlic cloves, peeled and finely sliced
  • ½ tsp fresh thyme
  • 175 g chicken livers, cleaned and patted dry
  • 25 ml whiskey
  • ½ tbsp chicken stock
  • 1 g gelatin powder
  • ½ tbsp cocoa powder
  • ½ tbsp dark chocolate
  • 95 g softened butter
  • ½ tsp sugar
  • ½ tsp salt

Instructions

  1. In a heavy-based frypan, heat a little cooking oil, add the garlic, thyme and marjoram. Fry until the garlic is golden, about one minute.
  2. Remove from the pan and place into the liquidiser.
  3. Add a little more oil to the pan, add the seasoned livers, saute for 30 seconds then spoon into a liquidiser.
  4. Deglaze the pan with the port and chicken stock, reduce to one tablespoon.
  5. Remove from the heat, stir in the gelatine, cocoa and chocolate, pour over the livers.
  6. Process until smooth.
  7. Meanwhile beat the butter, sugar and salt together then lob small amounts into the liquidiser until all has blended in
  8. Refrigerate until set