Summer Snack Plate
A staple lunch in my household: the epic snack plate. I love these snack plates for two reasons. For one, it allows you to eat a little bit of everything. If you have a hankering for a variety of different tastes and flavors, this will surely work for you. My second favorite reason is that it allows you to use up stuff in the fridge that is about to go bad. When it comes to snack plates, nothing is off limits or too “weird” of a combination.
Ingredients
Caprese
Roma tomatoes
Fresh mozzarella
Salt
Pepper
Olive oil
Balsamic vinegar
Asparagus
Asparagus stalks
Sun-dried tomatoes (jarred ones are better)
Salt
Pepper
Pine nuts
Other Fixings
Marinated olives
Smoked salmon
Pepperoncini
Crackers (Mary’s Gone crackers are my favorite)
Whole grain mustard
Instructions
There isn’t much true cooking required in this snack plate, more “assembling”.
For the caprese salad, you’re going to slice both the tomatoes and mozzarella. I try to aim for similarly sized pieces, making for an easier bite. Assemble and top with olive oil & balsamic, salt and pepper.
For the asparagus, it would probably be better blanched or boiled, but I was on a time crunch so raw did it for me. Slice the bottoms of the stalks off and cut each into about 3-4 pieces. Top with sliced sun-dried tomatoes and pine nuts. Season with salt and pepper. (I do prefer jarred tomatoes for this because the oils help flavor the asparagus ever more. If you’re using dry ones, I recommend drizzling olive oil over top).
Assemble the remainder of your plate and enjoy.
