Holiday Snack Board
Oven baked for a light, delicate crunch with hints of rosemary and a sprinkle of sea salt, Rosemary & Sea Salt Thins packs 9 grams of whole grains in just 70 calories per serving making it equally delicious and nutritious. Enjoy this on-the-go snack solo or with your favorite toppings.
Made with:
Rosemary & Sea Salt
Ingredients
FOR THE CHEESE BALL:
1 POUND CREAM CHEESE, SOFTENED
1⁄4 CUP MAYONNAISE
1 TABLESPOON PREPARED HORSERADISH
1⁄2 TEASPOON FINE SEA SALT
1⁄4 CUP MINCED CHIVES
1⁄2 CUP DRIED CRANBERRIES, FINELY CHOPPED
1⁄2 CUP ROASTED UNSALTED PISTACHIOS, FINELY CHOPPED
FOR THE SNACK BOARD:
1 PACKAGE WASA ROSEMARY AND SEA SALT THINS
1 PACKAGE WASA CRISP’N LIGHT 7 GRAINS CRISPBREADS
1 RED APPLE, CUT INTO WEDGES
1 GREEN OR YELLOW APPLE, CUT INTO WEDGES
1 RED PEAR, CUT INTO WEDGES
1 GREEN PEAR, CUT INTO WEDGES
2 CUPS ROASTED PUMPKIN SEEDS
1 WEDGE AGED GOUDA, SLICED
1 WEDGE BLUE CHEESE (SUCH AS ROQUEFORT OR STILTON)
8OZ PROSCIUTTO
1 BUNCH RED GRAPES
2 CUPS GREEN OLIVES
How to:
10.
In a food processor pulse cream cheese, mayonnaise, horseradish, and salt until smooth and combined, scraping down sides of processor bowl as needed.
11.
Add chives to food processor and pulse until just combined.
12.
Scrape cheese mixture onto a piece of plastic wrap. Gather up the edges of the plastic wrap and twist them tightly together to form a ball. Place in a small bowl to help it hold its shape and refrigerate for 1 hour.
13.
On a plate combine cranberries and pistachios. Unwrap cheese ball and roll it in the mixture, pressing the fruit and nuts gently into the cheese to get them to adhere. Use the cheese ball immediately or cover and refrigerate up to 1 day.
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