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How to Make the Ultimate New Year's Eve Snack Board

Ultimate New Year's Eve Snack Board

A festive, no-cook snack board filled with cheeses, cured meats, crisp crackers, fruit, savory accompaniments, and chocolate treats. It serves about 8–10 guests and can be assembled in 20–30 minutes.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cheese
  • 8 ounces Brie, preferably a small wheel
  • 8 ounces Sharp cheddar, cut into cubes or thin slices
  • 6 ounces Gouda or Manchego, sliced or cubed
  • 4 ounces Blue cheese or goat cheese, optional
Cured Meats
  • 4 ounces Salami
  • 4 ounces Prosciutto
  • 4 ounces Soppressata or another cured sausage
Crackers and Bread
  • 1 box, about 8–10 ounces Assorted crackers
  • 1 small baguette, optional Small baguette, sliced
Fruit
  • 2 cups Seedless grapes
  • 1 pint, or about 2 cups Strawberries or other fresh berries
  • 1 cup Dried apricots or dates
Savory Accompaniments
  • 1 cup Olives
  • 1 cup Cornichons or other small pickles
  • 1/2 cup Roasted almonds or other nuts
  • 1/2 cup Fig jam, fruit preserves, or chutney
  • 1/4 cup Honey
  • 1/2 cup Mustard
Sweet Items
  • 1 cup Assorted chocolates or chocolate-covered nuts
  • 1/2 cup Candied nuts, optional

Method
 

Step-by-Step
  1. Remove the cheeses from the refrigerator 30–60 minutes before serving. Cut the firm cheeses into cubes or slices, while leaving the Brie or goat cheese in a larger piece with a small cheese knife nearby.
  2. Fold the prosciutto into loose ribbons and arrange the salami and soppressata in overlapping rows or folded sections. Place olives, pickles, mustard, jam, honey, and other wet ingredients in small bowls.
  3. Arrange the cheeses around a large board or platter, spacing them apart. Add the cured meats next, then fill the open spaces with crackers, bread, fruit, nuts, and chocolates.
  4. Keep contrasting colors and textures together so the board looks abundant and inviting. Keep crackers away from wet ingredients, and replenish crackers or delicate fruit as guests eat.

Notes

This board is best served fresh at room temperature. For appetizer portions, approximately 2–3 ounces of cheese and meat per person is useful planning guidance; if the board is the main food, plan closer to 4–6 ounces total per person.