Grazing boards are an impressive entertaining option to share and enjoy a delicious and vibrant selection of food with guests.
Ingredients
- Salad vegetables – cherry tomatoes, radishes.
- Raw vegetable sticks – cucumber, carrot and celery.
- Grilled vegetables – sliced zucchinis, capsicum and eggplant, brushed with olive oil and cooked in a non-stick grill pan or on a BBQ grill until tender.
- Berries (strawberries, raspberries and blackberries), watermelon and dried apricots.
- Other fruit – grapes, cherries, sliced apple or pear make easy finger foods.
- Vegetable (e.g. beetroot, avocado) or bean based dips. Top dips with seeds/nuts.
- Baked ricotta
- Caprese skewers
- Mixed raw nuts (macadamias, walnuts, and almonds)
- Wholegrain crackers and bread
Method
Vegetables
Go for colour and variety, cut and prepare for easy finger food.
Fruit
Choose a mix of fresh and dried. Make it colourful!
Dips
Go for vegetable (e.g. beetroot, avocado) or bean based dips – we added beetroot dip, hummus, and heart-healthy olive oil mixed with balsamic vinegar. Top dips with seeds/nuts.
If buying commercial dips, read labels and choose the one lowest in sodium.
Cheese
We added a wedge of cheddar cheese, and baked ricotta. Reduced fat cheeses are better options for people with heart disease or high cholesterol.
Baked ricotta
Invert a small round of ricotta on a baking paper lined tray, drizzle with a little olive oil, sprinkle with herbs, seeds and spices e.g. thyme, caraway seeds, paprika and pepper. Bake for about 20 min, 160°C until lightly golden.
Caprese skewers
Made from cherry bocconcini, small grape tomatoes and whole basil leaves threaded onto wooden skewers.
