Zutaten
Method
- Preheat oven to 350°F (180°C) and spread a 1/4 cup raw almonds on a baking sheet for roasting
- Cut/chop cheeses into serving sizes and lay them directly on the board
- Arrange vegetable sticks and olives in small clusters around the board
- Toast baguette slices or whole grain crackers if desired, or leave as is
- Mix Greek yogurt with 2 tbsp lemon juice and 2 tbsp chopped herbs for the first dip
- Mash avocado with 1 tbsp lemon juice, minced garlic, and salt/pepper for the second dip
- Blend chickpeas with 1 tbsp olive oil, lemon, and herbs as a nut-free dip for the Kichererbsencrème alternative
- Arrange cheeses around the board with space in between
- Place dips in small bowls or spread on the board
- Garnish with roasting nuts, olives, and decorative veggie arrangements
Notizen
Swap roasted almonds with marinated sunflower seeds or raisins for variation
Use seasonal vegetables like zucchini sticks or roasted beets
Add colorful sliced fruits like grapes or apple slices for a sweet option
Keep cheeses separate to avoid flavor mixing
Store any extra dips in sealed containers in the fridge for up to 2 days
Use seasonal vegetables like zucchini sticks or roasted beets
Add colorful sliced fruits like grapes or apple slices for a sweet option
Keep cheeses separate to avoid flavor mixing
Store any extra dips in sealed containers in the fridge for up to 2 days
