BOUNTIFUL PLATTERS
Impress your guests with flavourful, eye-popping appetizer boards that are easy to shop for and a snap to prepare
Meat, cheese & fish
RANCH CHEESE BALL WITH CHIVES, PARSLEY & WALNUTS Prep 10 min | Total 1 hour 10 min Serves: 10 (2 cheese balls)
1 small shallot, minced
1/2 tsp minced garlic
250-g pkg cream cheese, softened
2 cups shredded aged white cheddar
2 tbsp finely chopped chives, or 1 green onion, finely chopped
2 tbsp finely chopped parsley
2 tbsp sour cream or buttermilk
2 tsp lemon zest
1 tsp lemon juice
3/4 tsp dried dill
1/2 tsp dry mustard, or Dijon
1/8 tsp fresh cracked black
pepper
Coating:
1 cup toasted walnuts, or almonds, finely chopped
1 tbsp chopped parsley
1 tbsp chopped chives
1. Whirl shallot and garlic in a coffee grinder or small food processor. Scrape into a large bowl and beat in cream cheese with a wooden spoon until smooth. Stir in cheddar, chives, parsley, sour cream, lemon zest and juice, dill, mustard and pepper.
2. Form into a ball, then wrap in a large piece of plastic wrap, twisting top. Refrigerate until firm, about 1 hour.
3. Unwrap ball. Roll in large plate of almonds, parsley and chives. Make-ahead: Refrigerate up to three days. Let cheese ball stand for an hour at room temperature before serving. Kitchen Tip: Use a mortar and pestle to mash shallot and garlic into a paste.
GREEK CHEESE BALL WITH FETA & OREGANO Prep 10 min | Total 1 hour 10 min Serves: 10 (2 cheese balls)
250-g pkg cream cheese, softened
1/2 cup crumbled feta
1/4 cup prepared hummus
4 tsp chopped parsley
2 tsp chopped oregano
2 tsp finely diced sun-dried tomatoes (in oil)
1/4 tsp minced garlic
Coating:
Walnuts, finely chopped Finely chopped parsley
1. Beat cream cheese in a large bowl with a wooden spoon until smooth. Stir in feta, hummus, parsley, oregano, tomatoes and garlic. Form into a ball, then wrap in a large piece of plastic wrap, twisting top. Refrigerate until firm, about 1 hour.
2. Unwrap ball. Roll in large plate of walnuts and parsley.
Make-ahead: Refrigerate for up to three days. Let cheese ball stand for an hour at room temperature before serving.
FRENCH ONION & GRUYERE CHEESE BALL Prep 10 min | Total 1 hour 15 min Serves: 10 (2 cheese balls)
250-g pkg cream cheese, softened
1 cup shredded gruyère
4 tsp dehydrated onion flakes
1 tbsp prepared caramelized onion
2 tsp flaxseeds
1/4 tsp minced garlic
Coating:
1/2 cup roasted pecans, finely chopped
1. Beat cream cheese in a bowl with a wooden spoon, until smooth. Stir in gruyère, onion flakes, caramelized onion, flaxseeds, sesame seeds and garlic. Form into a ball and wrap in plastic wrap, twisting top. Refrigerate until firm, about hour.
2. Unwrap cheese ball and coat with pecans.
EVERYTHING BAGEL CRACKERS Prep 20 min | Total 1 hour 20 min Serves: 10
3/4 cup unsalted sunflower seeds
3/4 cup flaxseeds
1/3 cup sesame seeds
3 tbsp poppy seeds
1 cup spelt flour
1 cup quick-cooking oats
1 tbsp dried minced onion
1 tbsp dried minced garlic
1 1/4 tsp kosher salt
3 tbsp olive oil
1 cup water
1. Position oven racks in top and bottom thirds of oven. Preheat to 325F. Take out two large baking sheets.
2. Toast sunflower seeds, flaxseeds, sesame seeds and poppy seeds in a large frying pan over medium-high, stirring often, until sesame seeds are light golden, 7 to 8 minutes. Cool slightly in a large bowl.
3. Stir in flour, oats, onion, garlic and salt to toasted seeds. Gradually pour in water and olive oil while stirring. Place half of dough mixture between two large pieces of parchment. Roll out thinly to 12×10-inches Remove top parchment and lift dough on parchment onto a baking sheet. Repeat with remaining dough.
4. Bake in top and bottom thirds of oven, rotating and switching sheets halfway through, until browned and crisp, 50 to 55 minutes.