How do you make the perfect grazing box platter

How do you make the perfect grazing box platter

These days, it appears that using a grazing board for entertaining is all the rage. Showing my age, we used to refer to it as a cheese board, cheese plate, or simply dip & snacks. You were given some crackers, cheddar cubes, and cabanossi slices. Done.

A grazing board is, in my opinion, simply a fancy, updated version of a cheese plate. It’s more than just a cheese or charcuterie board; it’s a delightful assortment of little snacks that look so appetising you’re not sure which to taste first! 

Let’s move on to my advice for making your own amazing grazing board!

First tip: No platter? No issue!

You don’t have a massive wooden cheese board made just for entertaining stashed away in the back of the cabinet, then? Neither do I.

Additional board options:

If necessary, use two breadboards or cutting boards side by side to determine the proper size.

I used a baking sheet or baking tray. These have sides, which is a bonus; see my pro tip below.

cake stand made of marble.

You may always line your surface with parchment or baking paper if you are uncertain about it.

Tip 2: Use bowls for dips and other small items.

Laying everything out on a board as if it were an article from a magazine may seem artistic, but in my opinion, it is not practical. Things become a mess. Some things just need bowls. I use little of everything in my kitchen, including ramekins, saucers, shot glasses, and small baking trays. A bell pepper that has been cut in half and deseeded also works nicely.

* Pro tip: To give store-bought dip a handmade appearance, just spoon it into another dish. Additionally, store the plastic container and lid in the refrigerator for use with leftovers.

Tip 3: A little preparation may go a long way

Similar to Christmas, I like to prepare a list and double-check it. When shopping, it might be simple to become distracted since there are so many minor things to remember. Here are some considerations you should make while creating your shopping list.

How many visitors are expected?

What size board or tray do you have?

Any dietary allergies (or aversions, so you should purchase extra)?

What’s in vogue?

How much cheese do I need for my snacking board? is the fourth tip.

As a general guideline, I prefer to serve 50g (2 oz) of cheese each person as an appetiser. If you know your audience loves cheese, you may need to raise this amount!

If I am catering for more people, I could offer a variety of three sorts.

Put out half of the cheese to start if you believe you may have over-catered; you can always resupply later if necessary.

What else should I put on my grazing board plate, tip number five?

Fruit paste, fresh fruit or vegetable pieces, dried fruit, cured deli meats, olives, dips, relishes, etc. There are many options!

But there are a few things to consider…

Check out my recipes for Whipped Feta, Avocado Cilantro (Coriander) Dip, or Hummus to learn how to create dips at home.

It is best to stick to seedless foods (olives, grapes, etc.) so that no one receives a bad surprise. When a visitor to a place I was at bit into an olive they believed was seedless, it almost required a trip to the dentist!

Things like berries work nicely in bite-sized portions.

Sliced apples and pears, which have a tendency to turn brown, may be kept fresh by dipping them in some water and freshly squeezed lemon juice.

Keep fruits and vegetables on the vine, such as grapes, cherries, and cherry tomatoes. keeps everything appearing organic, just the way nature intended!

*Pro tip: People eat with their eyes first, therefore the brighter and more colourful the food, the better!

Tip 6: Crackers, cookies, bread, etc.

Similar to a variety of cheeses, a variety of crackers is also a smart idea. Pita bread or sliced baguettes are also excellent additions.

If there isn’t enough to fill the platter at first, don’t worry; you can easily add more as you go or put the extra in bowls to serve with your platter masterpiece.

*Pro tip: Consider the function the crackers will serve. If the dip on the grazing board is very thick, you will need at least some sturdy crackers. There is nothing worse than having your cracker shatter mid-dip!

Rule seven: Fill ‘er up!

You will have several unfilled spaces after assembling your grazing board with the major objects. Making use of these fillers will make your board seem really full and welcoming.

Nuts Pretzels

fresh sprigs of herbs

Arugula (fresh) Tip 8: Forgotten kitchenware

Not simply cheese knives, but also the little details that lessen awkwardness for your visitors. I prefer to keep toothpicks or disposable cocktail forks on my nibbling plates since they work well for picking up foods that may have been marinated in oil.

people with napkins! Serviettes! Whatever you want to name them, I have attended a number of events where there was nothing available to wash your hands (or face!) with. My greatest pet peeve—and I’m not the only one!

That leads me to my next piece of advice.

Tip 9: We all have garbage…

The toothpick you just used to stab a marinated olive, or the green top from your fresh strawberry…For my visitors to dispose of their trash in, I prefer to have a little bowl right next to my grazing board (often on top of the stack of napkins to prevent them from flying away!).

I have everything I need for my grazing board, but how do I get started?

Put your cheese down first after choosing your board or tray. “Put and look” is the name of this phrase.

Feel free to assemble your board according to your preferences and hunches, but if you’d want a detailed list of what was on mine in the picture, please refer to the recipe card below.

To learn more about grazing box visit this food packaging website which talks about grazing box and grazing board extensively.

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