Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Spring Green Charcuterie Board
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- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 411
- Total Fat
- 29 g
- Saturated Fat
- 10 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 20 g
- Cholesterol
- 47 mg
- Sodium
- 711 mg
This beautiful green charcuterie board is perfect for springtime! We picked bright green veggies to fill out this seasonal board, as well as a selection of herby goat cheese, savory prosciutto and crunchy nuts and crackers. But the stars of this board are the homemade avocado-green goddess dip and spiced pepitas that will have your guests coming back for more.
- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 411
- Total Fat
- 29 g
- Saturated Fat
- 10 g
- Carbohydrates
- 24 g
- Dietary Fiber
- 8 g
- Sugar
- 11 g
- Protein
- 20 g
- Cholesterol
- 47 mg
- Sodium
- 711 mg
Ingredients
Avocado-Green Goddess Dip:
Spiced Pepitas:
Board:
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Directions
- For the avocado-green goddess dip: Pulse the cream cheese, basil, parsley, sour cream, chives, sherry vinegar, avocado, garlic, lemon zest, 1 teaspoon salt and several grinds of pepper in a food processor, stopping and scraping down the sides of the bowl with a rubber spatula as needed, until very well combined and smooth. Taste and adjust the seasoning with more salt and pepper. Cover tightly and refrigerate until ready to serve.
- For the spiced pepitas: Preheat the oven to 400 degrees F and line a rimmed baking sheet with parchment.
- Whisk the brown sugar, chili powder, cumin, cinnamon, egg white, 1/2 teaspoon salt and several grinds of pepper in a large bowl until frothy and well combined. Toss in the pepitas and stir until well coated; transfer to the prepared baking sheet. Bake the pepitas, tossing halfway through, until toasted and golden, 8 to 12 minutes. Cool on the baking sheet before serving.
- For the board: Fill a large pot with water and season generously with salt; bring to a boil over medium-high heat. Fill a large bowl with ice and water; set aside.
- Add the asparagus to the boiling water and cook until crisp-tender and bright green, 1 to 1 1/2 minutes. Transfer to the bowl of ice water to cool completely, then transfer to a kitchen towel and dry well. Cook the sugar snap peas until crisp-tender and bright green, 1 1/2 to 2 minutes. Transfer to the bowl of ice water to cool completely, then dry well. Cook the broccolini until crisp-tender and bright green, 2 to 2 1/2 minutes. Transfer to the ice water bath, then dry well.
- Arrange small bowls of the avocado-green goddess dip and spiced pepitas on a board. Scrunch the prosciutto slices and arrange around the board, along with the log of goat cheese. Fill in the remaining space with piles of asparagus, sugar snap peas, broccolini, cucumbers, grapes, pistachios and crackers.
