EXPLORE:

Ultimate Party Platter

Snack

8 - 10 Servings,

20 – 30 Minutes

To make life easier for you this busy holiday season, Sun Basket’s R&D chefs put together this dream box of the best charcuterie, cheeses, crackers, and dips to serve at a holiday party—or to give to friends as gifts. For maximum flavor, let the cheeses and salumi come to room temperature before serving. The rinds on all the cheeses and charcuterie are edible; just be careful not to break the rind on the Vermont Creamery Bijou, as it will run out onto the cutting board in a pool of creamy heaven.

Ingredients

  • Crackers and toasts:
  • California Lavash
  • Rustic Bakery flatbread crackers
  • Charcuterie and cheeses:
  • Olympia Provisions sopressata
  • Olympia Provisions Navarre chorizo
  • Vermont Creamery Bijou (fresh goat cheese)
  • Beemster Premium (aged goat cheese)
  • Ile de France brie (cow’s milk cheese)
  • Sauces and spreads:
  • Sun Basket avocado hummus (avocado puree - chickpeas - tahini - lemon juice - olive oil - cumin - coriander - fresh garlic - salt)
  • Sun Basket spicy Greek feta spread (Greek feta - olive oil - Greek yogurt - roasted green bell peppers - cayenne)
  • Divina sour cherry jam
  • Whole grain mustard
  • Ground sumac
  • Accompaniments:
  • Baby rainbow carrots
  • Bosc pears
  • Marcona almonds
  • St. Luc cornichons
  • Castelvetrano olives – with pits

Nutrition per serving

Instructions

1

Toast the lavash; prep the crackers

Heat the oven or a toaster oven to 350ºF.
  • Cut the lavash into 2-inch squares.
Transfer the lavash squares to a sheet pan. Drizzle with oil and season with salt and pepper. Toast the lavash in the oven until golden brown, 5 to 10 minutes. Remove from the oven and let cool until crisp. Arrange the lavash in a basket or serving platter with the flatbread crackers. While the lavash toasts, set out the charcuterie and cheeses.

2

Prep the charcuterie and cheeses

  • Thinly slice the sopressata and chorizo.
  • Gently remove the Bijou cheese from its carton, being careful not to break the rind.
On a serving platter, arrange the Bijou, Beemster, and soft-ripened cow's milk cheeses with the sopressata and chorizo. Let the charcuterie and cheeses come to room temperature, 15 to 20 minutes. Meanwhile, prepare the sauces and spreads.

3

Prep the sauces and spreads

Transfer the avocado hummus, feta spread, sour cherry jam, and whole grain mustard to individual serving bowls. Stir the feta spread until smooth. Drizzle the avocado hummus with 1 to 2 teaspoons oil, and sprinkle with the sumac. Arrange the sauces and spreads alongside the charcuterie and cheeses.

4

Prep the accompaniments

  • Scrub or peel the carrots and trim off the tops; cut the carrots in half lengthwise, then cut any large halves into quarters.
  • Cut the pears into quarters lengthwise, cut away the cores, then cut the fruit into ¼-inch-thick slices.
Transfer the carrots, pears, almonds, cornichons, and olives to individual bowls and arrange them next to the sauces and spreads. Set out a small dish for guests to deposit their olive pits.

5

Serve

Invite guests to help themselves, and encourage them to experiment with the combinations.


Greek Feta Dip: Calories: 70, Protein: 4 g, Total Fat: 6 g, Monounsaturated Fat: 2.7 g, Polyunsaturated Fat: 0.5 g, Saturated Fat: 2.5 g, Cholesterol: 5 mg, Carbohydrates: 1 g, Fiber: 0 g, Added Sugar: 0 g, Sodium: 280 mg
Hummus: Calories: 60, Protein: 2 g, Total Fat: 4.5 g, Monounsaturated Fat: 2.5 g, Polyunsaturated Fat: 1 g, Saturated Fat: 0.5 g, Cholesterol: 0 mg Carbohydrates: 4 g, Fiber: 1 g, Added Sugar: 0 g, Sodium: 80 mg
Party Basket Contains: tree nuts, milk, wheat