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A rectangular wooden platter topped with zucchini spears, mozzarella balls, grape tomatoes, crostini, prosciutto-wrapped melon, and small bowls of almonds, marinated artichokes, and a pepper-olive tapenade.

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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