Savory Girl Snack Plate
Savory Girl Snack Plate
Ingredients
For the Snack Plate
- 2 large tomatoes, sliced 1/4-inch thick
- 1/2 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 8 slices sourdough bread
- 1/2 cup shredded mozzarella cheese
- 1/2 cup whipped chive cream cheese
- 4 ounces Gouda cheese, cut into 1/2-inch cubes
- 4 ounces salami, thinly sliced
- 2 mini cucumbers, sliced into rounds
- 1/2 cup hot pickled green tomatoes
- 1/2 cup pepperoncini, whole
- 4 pickle spears
- 2 jalapeños, halved lengthwise, seeds and membranes removed
- 1/2 cup marinated artichoke hearts, drained, quartered
- 1/2 cup fresh mozzarella balls, small (bocconcini or ciliegine)
- 4 cherry peppers, whole
For the Avocado Green Goddess Dip
- 1 ripe avocado, pitted and scooped
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the Marinated Tomatoes and Onions: In a medium bowl, gently combine the sliced tomatoes, sliced red onion, chopped parsley, chopped dill, crumbled feta cheese, olive oil, red wine vinegar, salt, and black pepper. Toss gently to coat and set aside to marinate while you prepare other components.
⏱️ 5 min
- 2
Prepare the Avocado Green Goddess Dip: In a food processor or blender, combine the avocado, Greek yogurt, parsley, chives, dill, lemon juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Transfer to a small serving bowl.
⏱️ 5 min
- 3
Toast the Sourdough with Cheese: Preheat your oven to 375°F (190°C). Lay the sourdough slices on a baking sheet. Sprinkle each slice with shredded mozzarella cheese. Bake for 8-10 minutes, or until the cheese is melted and bubbly and the bread is lightly toasted and crispy.
⏱️ 10 min•🌡️ 375
- 4
Stuff the Jalapeños: Fill the hollowed-out jalapeño halves with whipped chive cream cheese. You can also place a Gouda cube inside some of the jalapeño halves.
⏱️ 3 min
- 5
Assemble the Snack Plate: Arrange all the prepared ingredients artfully on a large platter or cutting board. This includes the marinated tomatoes and onions, hot pickled green tomatoes, toasted sourdough with crispy cheese, whipped chive cream cheese (in a small bowl if not used for stuffing), Gouda cubes, salami, mini cucumber slices, avocado green goddess dip, pepperoncini, pickle spears, stuffed jalapeños, marinated artichoke hearts, fresh mozzarella balls, and cherry peppers.
⏱️ 7 min
- 6
Serve and Enjoy: Encourage guests to create their own custom bites. For example, spread cream cheese on sourdough, top with marinated tomato and red onion, or stuff a pepperoncini with cream cheese and wrap with salami. Enjoy the variety of savory flavors!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Savory Girl Snack Plate
For the Snack Plate
- 2 large tomatoes, sliced 1/4-inch thick
- 1/2 red onion, thinly sliced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh dill, chopped
- 1/4 cup feta cheese, crumbled
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
- 8 slices sourdough bread
- 1/2 cup shredded mozzarella cheese
- 1/2 cup whipped chive cream cheese
- 4 ounces Gouda cheese, cut into 1/2-inch cubes
- 4 ounces salami, thinly sliced
- 2 mini cucumbers, sliced into rounds
- 1/2 cup hot pickled green tomatoes
- 1/2 cup pepperoncini, whole
- 4 pickle spears
- 2 jalapeños, halved lengthwise, seeds and membranes removed
- 1/2 cup marinated artichoke hearts, drained, quartered
- 1/2 cup fresh mozzarella balls, small (bocconcini or ciliegine)
- 4 cherry peppers, whole
For the Avocado Green Goddess Dip
- 1 ripe avocado, pitted and scooped
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh chives, chopped
- 1 tablespoon fresh dill, chopped
- 1 tablespoon lemon juice
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- 1
Prepare the Marinated Tomatoes and Onions: In a medium bowl, gently combine the sliced tomatoes, sliced red onion, chopped parsley, chopped dill, crumbled feta cheese, olive oil, red wine vinegar, salt, and black pepper. Toss gently to coat and set aside to marinate while you prepare other components.
⏱️ 5 min - 2
Prepare the Avocado Green Goddess Dip: In a food processor or blender, combine the avocado, Greek yogurt, parsley, chives, dill, lemon juice, minced garlic, salt, and black pepper. Blend until smooth and creamy. Transfer to a small serving bowl.
⏱️ 5 min - 3
Toast the Sourdough with Cheese: Preheat your oven to 375°F (190°C). Lay the sourdough slices on a baking sheet. Sprinkle each slice with shredded mozzarella cheese. Bake for 8-10 minutes, or until the cheese is melted and bubbly and the bread is lightly toasted and crispy.
⏱️ 10 min•🌡️ 375 - 4
Stuff the Jalapeños: Fill the hollowed-out jalapeño halves with whipped chive cream cheese. You can also place a Gouda cube inside some of the jalapeño halves.
⏱️ 3 min - 5
Assemble the Snack Plate: Arrange all the prepared ingredients artfully on a large platter or cutting board. This includes the marinated tomatoes and onions, hot pickled green tomatoes, toasted sourdough with crispy cheese, whipped chive cream cheese (in a small bowl if not used for stuffing), Gouda cubes, salami, mini cucumber slices, avocado green goddess dip, pepperoncini, pickle spears, stuffed jalapeños, marinated artichoke hearts, fresh mozzarella balls, and cherry peppers.
⏱️ 7 min - 6
Serve and Enjoy: Encourage guests to create their own custom bites. For example, spread cream cheese on sourdough, top with marinated tomato and red onion, or stuff a pepperoncini with cream cheese and wrap with salami. Enjoy the variety of savory flavors!
⏱️ 10 min