Ingredients
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Pickled shallots
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2 cups black grapes
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1 cup assorted fresh berries (blueberries, raspberries, blackberries)
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1 lemon
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2 medium tomatoes
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2 medium English cucumbers
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About 1/2 medium red onion
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1 cup granola
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3 tablespoons sunflower seeds
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3 tablespoons unsweetened coconut flakes
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3 tablespoons chia seeds
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170 grams lox, any type
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1 cup peanut butter, smooth or crunchy
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227 grams whipped cream cheese, vanilla or lain
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170 grams spreadable white or goat cheese (eg: Boursin)
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18 mini bagels, halved and sliced lengthwise
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4 slices rye sandwich bread
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4 slices white sandwich bread
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Fresh dill, flat-leaf or curly parsley and mint, for garnish
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Fresh edible flowers, for garnish
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Fresh fig, for garnish
Directions
- Make the Pickled Shallots and serve in a small bowl. For a more pungent kick, prepare them the day before you plan to serve this board.
- Prepare the fruit and vegetables: Cut the lemon into eight wedges. Cut the tomatoes into just under six millimeter slices. Cut the cucumbers into thin coins. Using a mandolin or a very sharp knife, cut the onion into paper-thin slices.
- Prepare the other components n the style that works best for you, then arrange everything on and around your board. Top with optional garnishes. Set out a toaster for anyone who wants a warmed or toasted bagel. Come together and enjoy!
- If you don’t like lox, try a nice deli ham like honey or black Forest instead. If you need a gluten-free or low-carb alternative, substitute the bagels with gluten-free bread or rice cakes.
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