Fiestas and Fun Board
Place guacamole and cheeses on large board or tray. Fill in empty spaces with vegetables, crackers and snacks. Add a bowl of salsa and some cilantro sprigs for color.
This fiesta board can be tailored to fit any number of servings, depending on the size of your gathering. Use a guideline of 2 Tbsp. guacamole, and 1 oz. EACH cheese, and crackers or snacks per serving. For a well-balanced board, fill in empty spaces with fresh vegetables. For the 15 servings shown here, figure on purchasing a 16-oz. container of guacamole and 15 oz. of cheese (total weight of both cheeses). Be sure to have plenty of crackers, snacks and fresh vegetables on hand.
Grilled Corn: Heat grill or grill pan on high heat. Add ears of corn; cook 8 to 10 min. or until tender and lightly charred, turning frequently. Cool, then cut into 2- to 3-inch-thick slices. Substitute: Prepare using your favorite seasonal fresh vegetables (either fresh or grilled), such as asparagus, spring onions and/ or zucchini. You should plan on having a total of 6 cups fresh vegetables on hand to arrange on the board.
Directions
Place guacamole and cheeses on large board or tray. Fill in empty spaces with vegetables, crackers and snacks. Add a bowl of salsa and some cilantro sprigs for color.
This fiesta board can be tailored to fit any number of servings, depending on the size of your gathering. Use a guideline of 2 Tbsp. guacamole, and 1 oz. EACH cheese, and crackers or snacks per serving. For a well-balanced board, fill in empty spaces with fresh vegetables. For the 15 servings shown here, figure on purchasing a 16-oz. container of guacamole and 15 oz. of cheese (total weight of both cheeses). Be sure to have plenty of crackers, snacks and fresh vegetables on hand.
Grilled Corn: Heat grill or grill pan on high heat. Add ears of corn; cook 8 to 10 min. or until tender and lightly charred, turning frequently. Cool, then cut into 2- to 3-inch-thick slices. Substitute: Prepare using your favorite seasonal fresh vegetables (either fresh or grilled), such as asparagus, spring onions and/ or zucchini. You should plan on having a total of 6 cups fresh vegetables on hand to arrange on the board.
