Sabra Holiday Party Board

Total Time:

1 hrs 15 mins(Preparation) / 1 hrs 15 mins(Cooking)

Servings:

6

Sabra Holiday Party Board


This beautiful board features all of the tastes of the traditional holiday table on one stunning and luscious platter.

Ingredients

6-8small French breakfast or round radishes, washed, stems trimmed and kept whole
¼ lbgreen beans or French beans, washed and trimmed
5black figs, three whole and two sliced in half, lengthwise
1whole rustic peppered salami
2-3Mandarin oranges, peeled and pulled apart
1 lbgreen grapes
1Roasted Pine Nut and Cranberry Hummus
8-10thin sesame breadsticks
1Flax seed round multigrain crackers
8-10 slicesquality prosciutto, thinly sliced
200 gextra soft brie cheese
1 cupspiced nut mix
8-10mini turkey skewers
1Roasted Pine Nut and Cranberry Hummus
1container (283 g) Sabra Roasted Pine Nut Hummus
1-½ cupsfresh cranberries
½ cupwater
½brown sugar
1 tsporange zest
¼ cupjuice from an orange
1 tbspfresh rosemary, finely minced
1Spiced Nut Mix
1-½ cupsmixed nuts, almonds, cashews, peanuts, sunflower seeds, pumpkin seeds, raisins & currants
¼ cupmaple syrup
1/8 tspcayenne pepper
¼ tspcumin
½ tspsea salt
1/8 tspfresh ground pepper
1Turkey Skewers
0.550 kgfresh boneless turkey breast, cut in 1/2 inch cubes
1 tbspDijon mustard
2 tbspolive oil
½ tspsalt
½ tspfresh ground pepper

Preparation

To make the hummus: With a spoon, gently remove the roasted pine nuts from the top of the hummus and place on a small dish. Set aside.

Place cranberries and remaining ingredients in a medium saucepan, cook over medium heat for about 15 minutes or until thickened and cranberries have popped. Remove from heat and set aside to cool.

Scoop hummus into a small serving bowl and, using the back of a soup spoon, spread it out evenly in the bowl, creating a well. Add the cranberry sauce in the centre of the hummus and place the roasted pine nuts around the perimeter of the cranberries. Top with a fresh sprig of rosemary and place in the refrigerator until ready to serve.

 

To make spiced nut mix: Heat a medium frying pan over medium heat. Add maple syrup to the hot pan and let heat for 15 seconds. Add spices, sea salt and pepper to the syrup and stir in nuts. Cook nuts for 10-12 minutes, stirring occasionally until they have absorbed the syrup. Remove and spread on parchment paper to cool.

 

To make turkey skewers: Soak eight to ten 8-inch skewers in water for at least 30 minutes.

Preheat grill or grill pan to medium-high heat. Oil well to avoid skewers from sticking. Place cubed turkey breast in a medium bowl and toss well with mustard, olive oil and salt and pepper. Divide turkey cubes among soaked skewers. Cook on grill for 4-5 minutes per side or until turkey is cooked through.

 

To assemble board:  Lie a small piece of clean burlap in the centre of an 18 x 13 or larger rectangular wooden tray or board. Place the bowl of hummus in the centre of the board. Wrap the prosciutto slices around half of the breadsticks. Arrange the breadsticks, salami, brie and turkey skewers around the board. Fill two small mason jars with the spiced nuts and place one on each side of the board. Arrange the remaining ingredients on the board to fill the empty spaces. Add a few sliced figs on top of the brie. Enjoy!

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