Italian-inspired snack board
7
Points®
Total time: 18 min • Prep: 15 min • Cook: 3 min • Serves: 4 • Difficulty: Easy
Bring people together for a fun snack or meal that's made up of a tasty assortment of finger foods. Buttery Castelvetrano olives and sweet red peppers make for a milder take on the typical olive-anchovy tapenade. It’s delicious smeared onto toasted baguette, or as a dip for crisp baby zucchini. Use regular zucchini, cut into sticks, if you can’t find the tiny baby version.
Ingredients
Garlic
1 clove(s)
Castelvetrano olives
16 olive(s), pitted, halved
Roasted red peppers (packed in water)
⅔ cup(s), chopped
Rosemary
1½ tsp, finely chopped
Whole wheat baguette
3 oz, cut into 8 slices
Cantaloupe
½ small, cut into 4 wedges
Prosciutto
2 oz, cut into 4 even long strips
Bocconcini mozzarella (mini size)
3 oz
Grape tomatoes
2 cup(s)
Salted dry-roasted pistachio nuts
40 nut(s)
Uncooked zucchini
8 oz, baby variety, halved lengthwise
Marinated artichokes
½ cup(s)
Instructions
1
Place the garlic clove in a mini food processor; process until finely chopped. Add the olives; pulse until finely chopped. Add the roasted peppers and rosemary; pulse until finely chopped and well combined. Spoon the tapenade into a bowl (about ¾ cup). Toast the baguette slices.
2
Wrap each cantaloupe wedge with a prosciutto slice. Arrange the wrapped cantaloupe, tapenade, baguette slices, bocconcini, tomatoes, pistachios, zucchini, and artichoke hearts on a large platter, board, or sheet pan.
3
Serving size: one-fourth of all the ingredients on the board
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