Recipe for a Delicious Appetizer Board

AuthorCategoryDifficultyBeginner

A snack board with a creamy cheese and a delicious sweet potato hummus to serve for an appetizer with friends or family, or to put together a flavorful picnic!

Yields2 Servings
Prep Time30 minsCook Time5 minsTotal Time35 mins
Board
 5 Red berries
 20 Pomegranate
 10 Cranberry
 6 Pink radishes
 1 Chioggia beet
 1 Red beet
 100 Sweet Potato Hummus
 30 Red endive
 1 Orange
 50 Lychee
Sweet Potato Hummus
 300 Chickpeas
 1 Tahini
 1 Sweet potato
 5 Pumpkin seed
 5 Sesame
 ½ Lime
 1 Olive oil
 1 Paprika
Directions
1

For the platter: Thinly slice the red beet using a mandoline. Arrange the slices of red beet on a baking sheet and bake at 120°C for 1 hour.

2

Cook the chioggia beet in the oven for 20 minutes at 180°C and slice it very thinly using a mandoline.

3

Place 2 slices on crackers. Create 2 hearts using the small mold.

4

Cut the radishes into thick slices and thread them onto a skewer, alternating 2 slices of radish with a half slice of cheese. Cut the orange into thick slices and then cut them in half to make triangles.

5

For the hummus: Peel the sweet potato, cut it into cubes, and cook it in boiling water, then cool it down. Rinse the chickpeas with clear water.

6

Blend the chickpeas with the tahini, sweet potato, and olive oil.

7

Add the remaining ingredients. Serve with some pumpkin seeds and sesame seeds.

8

To finish, arrange all these preparations on a nice serving platter, sprinkle with pomegranate and cranberries.

Ingredients

Board
 5 Red berries
 20 Pomegranate
 10 Cranberry
 6 Pink radishes
 1 Chioggia beet
 1 Red beet
 100 Sweet Potato Hummus
 30 Red endive
 1 Orange
 50 Lychee
Sweet Potato Hummus
 300 Chickpeas
 1 Tahini
 1 Sweet potato
 5 Pumpkin seed
 5 Sesame
 ½ Lime
 1 Olive oil
 1 Paprika

Directions

Directions
1

For the platter: Thinly slice the red beet using a mandoline. Arrange the slices of red beet on a baking sheet and bake at 120°C for 1 hour.

2

Cook the chioggia beet in the oven for 20 minutes at 180°C and slice it very thinly using a mandoline.

3

Place 2 slices on crackers. Create 2 hearts using the small mold.

4

Cut the radishes into thick slices and thread them onto a skewer, alternating 2 slices of radish with a half slice of cheese. Cut the orange into thick slices and then cut them in half to make triangles.

5

For the hummus: Peel the sweet potato, cut it into cubes, and cook it in boiling water, then cool it down. Rinse the chickpeas with clear water.

6

Blend the chickpeas with the tahini, sweet potato, and olive oil.

7

Add the remaining ingredients. Serve with some pumpkin seeds and sesame seeds.

8

To finish, arrange all these preparations on a nice serving platter, sprinkle with pomegranate and cranberries.

Notes

Recipe for a Delicious Appetizer Board

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Nutrition Facts

2 servings

Serving size

2

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