Our Shamrockuterie Board Is Better Than A Pot O' Gold
Yields: 6 servings
Prep Time: 10 mins
Total Time: 15 mins
Ingredients
1
1rainbow bagel, halved crosswise, sliced into 1/4"-thick circles (optional)
Kosher salt
2
green bell peppers
1 c.
store-bought or homemade hummus or French onion dip
1 c.
store-bought or homemade pub cheese
3/4 c.
sauerkraut
1/2 c.
baby gherkins
1/2 c.
whole grain Dijon mustard
6
hard pretzels
1
head of broccoli, cut into florets, blanched if desired
2
mini cucumbers or celery ribs, cut into 2" matchsticks
2 c.
kettle cooked potato chips
1/4 lb.
thinly sliced corned beef
1/4 lb.
Irish cheddar, cut into 2" rectangles
Directions
If using rainbow bagel: Arrange a rack in center of oven; preheat to 375°. Arrange bagel slices on a baking sheet and bake until toasted and crisp, 12 to 15 minutes. Let cool.
Cut off top third of each bell pepper. Using a spoon, scoop out seeds and ribs. Fill one bell pepper with hummus, then fill the other with pub cheese. Place one filled bell pepper in the center of a large (at least 14" x 14") platter. Place the other in the bottom right corner of platter.
Place sauerkraut, gherkins, and mustard in small ramekins. Arrange ramekins in the bottom left, top right, and top left corners of platter, in that order.
Place pretzels around mustard ramekin, slightly overlapping. Arrange bagel chips below pretzels. Place broccoli florets and cucumber spears around bottom left bell pepper. Arrange potato chips around sauerkraut ramekin.
Fold each slice of corned beef accordion-style and arrange on the left side of ramekin with gherkins. Arrange cheese slices on the right side of ramekin with gherkins.
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