A snack board can carry a lot of protein if you build it that way. I start with cured meats, hard cheeses and seafood, then fill in fruit, vegetables and something sweet. Plan about 2 ounces of meat and 2 ounces of cheese per guest. Each board style has its own section.
| Group | Dishes |
|---|---|
| Cheese and charcuterie | Holiday Cheese and Charcuterie Board, Meat and Cheese Board with Crackers, Cheese Board with Honeycomb, Wine and Cheese Board, Aged Cheese and Grape Board, British Cheese Board |
| Countdown and party themes | Countdown Clock Board, Black and Gold Snack Board, Champagne Pairing Board |
| Seafood | Tuna Sashimi Platter, Hamachi Crudo Platter, Sushi Roll Board, Shrimp Cocktail Board |
| Fruit and vegetables | Fruit Flower Platter, Blood Orange Board, Rainbow Fruit Skewers, Hummus Veggie Platter |
| Sweet boards | Dessert Bar Board, Fruit and Yogurt Dip Tray, Hot Cocoa Board, Cookie Board |
Cheese and charcuterie
Holiday Cheese and Charcuterie Board
Salami, prosciutto, aged cheddar, brie and a soft goat cheese anchor this board, with dried apricots and nuts filling the gaps. I plan the board around the meat first, then fill in cheese and fruit. Set the cheeses out 30 minutes early so they soften. Fold the salami into quarters so it stands up on the board.
Meat and Cheese Board with Crackers
A long board lined with rows of sliced meats, cheese cubes, crackers and small bowls of jam and olives. Rows let guests see everything at a glance. Opened deli meats keep 3 to 5 days in the fridge, per FoodSafety.gov, so buy them close to the party. I add turkey and roast beef next to the salami for leaner protein.
Cheese Board with Honeycomb
A piece of honeycomb in the center of the board pairs with sharp and salty cheeses like aged gouda and blue. Add sliced pears, walnuts and thin crackers. Give each cheese its own knife. I like it as a small board that looks generous.
Wine and Cheese Board
Build this board around the wines you are pouring. Sharp cheddar and manchego stand up to reds, and goat cheese and brie go with whites and sparkling. I label each cheese with a small card. Add grapes and dried figs to bridge the pairings.
Aged Cheese and Grape Board
A large wedge of aged cheese with clusters of red and green grapes and fresh thyme. It takes about 5 minutes to set up. Parmesan, aged gouda or a cave-aged cheddar all fit. I like hard aged cheeses here for the protein per ounce.
British Cheese Board
English cheeses like aged cheddar, Stilton, Red Leicester and Wensleydale make a board with a theme. Add chutney, oatcakes and apple slices. Small flag picks label each cheese. I would pour port or a dark ale with it.
Countdown and party themes
Countdown Clock Board
Fruit, cheese and crackers get arranged in a circle like a clock face, with breadsticks for the hands. I set the hands at midnight. It takes about 20 minutes to build. Grapes, berries and cubed cheese fill the numbers.
Black and Gold Snack Board
Black olives, blackberries, dark chocolate and black sesame crackers sit next to gold cheeses, dried apricots and honey-roasted nuts. The colors match a New Year party. I mix in hard cheeses for protein. Use a dark board or slate to set it off.
Champagne Pairing Board
Salty, rich bites pair best with sparkling wine: potato chips, smoked almonds, parmesan crisps, smoked salmon and fried chicken bites. The bubbles cut through the fat. I keep the board near the ice bucket. Add a soft cheese like brie for the midnight toast.
Seafood
Tuna Sashimi Platter
Thin slices of raw tuna fan out on a chilled platter with pickled ginger, wasabi and soy. Buy fish sold for raw use and slice it against the grain. I like tuna on a board because it is a very lean protein. Keep the platter on ice and refill it from the fridge.
Hamachi Crudo Platter
Yellowtail slices with ponzu, citrus segments, chile and microgreens. The prep is all knife work. I plate it just before guests arrive. MyPlate notes that 8 ounces of seafood a week may help reduce the risk of heart disease, and a platter like this is an appealing way to get some in.
Sushi Roll Board
Store-bought or homemade sushi rolls cut into pieces and arranged with edamame, seaweed salad and pickled ginger. I add edamame for plant protein. Buy the rolls the same day. Keep the board cold until it goes out.
Shrimp Cocktail Board
Chilled poached shrimp ring a bowl of cocktail sauce, with lemon wedges and celery around the edge. Poach the shrimp for 2 to 3 minutes and chill them in an ice bath. Serve the board over a tray of crushed ice. Shrimp is my favorite lean protein for a party board.
Fruit and vegetables
Fruit Flower Platter
Sliced oranges, kiwi, strawberries and grapes are arranged in petals around the platter. It takes about 25 minutes. Cut the fruit no more than a few hours ahead. I put a yogurt dip in the center for protein.
Blood Orange Board
Winter blood oranges halved and sliced, with pomegranate seeds and a little honey. Their deep red color fits a holiday table. I pair them with ricotta for some protein. Add pistachios for crunch.
Rainbow Fruit Skewers
Strawberries, orange segments, pineapple, kiwi, blueberries and grapes go onto skewers in rainbow order. Skewers keep fingers off the fruit. Build them a few hours ahead and cover them. I serve them with a Greek yogurt honey dip.
Hummus Veggie Platter
A wide bowl of hummus topped with a design of sliced carrots and peppers, with more vegetables around it. I put this out for anyone skipping the meat. Chickpeas give it plant protein and fiber. Make the hummus a day ahead. Food left out should come back to the fridge within 2 hours, so follow the CDC timing and refresh the platter rather than leaving it out all night.
Sweet boards
Dessert Bar Board
Brownies, blondies and shortbread bars stacked on a cake stand with berries around the base. I cut the bars small so guests can try a few. They can be baked 2 days ahead. Add chocolate-dipped strawberries for color.
Fruit and Yogurt Dip Tray
Cut fruit around a bowl of Greek yogurt sweetened with honey and vanilla. I like the yogurt dip because it adds protein to the dessert spread. Use fruit that does not brown, like grapes, berries and melon. Swap in fresh fruit halfway through the night.
Hot Cocoa Board
Mugs of hot cocoa get toppings from the board: marshmallows, whipped cream, crushed peppermint, chocolate chips and cinnamon sticks. Keep the cocoa warm in a slow cooker. I make it with milk for some protein. It suits a cold night before midnight.
Cookie Board
Leftover holiday cookies get a second life on a New Year board. Mix shapes and colors, and add a few chocolate truffles. I stack the cookies on their edges so more fit. Fill the gaps with nuts and dried fruit.
