Ingredients
8 ounces pesto marinated
vegan mozzarella, sliced
8 ounces wine soaked cheddar, cubed
cup 1⁄2 pesto
cup 1⁄2 vegan tzatziki
cup 1⁄2 ranch dressing
tablespoons 2–3 whole grain
yellow mustard
cup 1⁄2 store bought chickpea masala dip or spicy hummus
1 cup spring salad mix
5 herbed crostini (see tip below)
5 buttered crostini
1 English cucumber, sliced
1 cup green cauliflower,
cut into bite size pieces and blanched
6 romaine lettuce hearts,
in rinsed and sliced half
10 grape tomatoes, halved
3 Roma tomatoes
4 or 5 radishes, sliced
cup 1⁄4 Marcona almonds
6 green olives
6 Italian breadsticks
2 tablespoons edamame,
shelled and cooked
Fresh basil leaves, for garnish
Directions
Step 1
Make a mozzarella river down the middle ofyour board. Add the cheddar near the edges.
Step 2
Put the pesto, tzatziki, ranch dressing, mustard, and chickpea masala dip or hummus in ramekins; arrange on the board.
Step 3
Spread the spring salad mix in a few spots around the board.
Step 4
Fan out the crostini and cucumber slices around the cheese and ramekins.
Step 5
Add the cauliflower, romaine, grape and Roma tomatoes, and radishes.
Step 6
Fill in the gaps with the Marcona almonds and olives.
Step 7
Rest the breadsticks on the pesto ramekin.
Step 8
Garnish with the edamame and fresh basil.
