Game Day Snack Board

Follow our step-by-step guide on how to make Game Day Snack Board.

1. Step 1

   Start by preheating your oven to a cozy 425°F (220°C) and lining a baking sheet with aluminum foil for easy cleanup.

2. Step 2

   Take those vibrant golden beets and cut them into quarters, then toss them in a bowl with 2 tablespoons of olive oil, ensuring they’re well coated.

3. Step 3

   Spread the beets out on your prepared baking sheet, making sure they have a little space to roast beautifully.

4. Step 4

   Pop them in the oven and let them roast for about 35 to 40 minutes, or until a knife glides through them effortlessly.

5. Step 5

   Once they’re done, set the beets aside to cool just a bit.

6. Step 6

   While the beets are cooling, grab your food processor and combine the roasted beets with drained great northern beans, tahini, lemon juice, balsamic vinegar, cumin, turmeric, sea salt, and crushed garlic.

7. Step 7

   Blend everything together until it’s smooth and creamy, adding a splash of the reserved bean liquid if you want to adjust the consistency.

8. Step 8

   Once you’ve reached your desired texture, transfer the hummus to a covered bowl and pop it in the fridge until you’re ready to serve.

9. Step 9

   Next, lower the oven temperature to 350°F (175°C) and give a mini muffin tin a light spray with nonstick cooking spray.

10. Step 10

    In a large mixing bowl, whisk together cornmeal, sugar, baking soda, and salt.

11. Step 11

    Stir in diced jalapenos, onion, and minced garlic, followed by the melted butter for that rich flavor.

12. Step 12

    Now, add in the corn, buttermilk, eggs, and crumbled bacon, mixing until everything is well combined.

13. Step 13

    Gently fold in the shredded Monterey Jack cheese, and then use a tablespoon scoop to fill each muffin cup about three-quarters full with the batter.

14. Step 14

    Bake those delightful muffins for 18 to 20 minutes, or until they’re puffed up and golden brown.

15. Step 15

    Once they’re out of the oven, transfer them to a cooling rack to let them rest.

16. Step 16

    While the muffins cool, let’s whip up a delicious herbed cheese spread.

17. Step 17

    In your food processor, blend together cream cheese, minced garlic, vermouth, chopped parsley, salt, dried basil, tarragon, sage, and white pepper until it’s smooth and creamy.

18. Step 18

    Spread this flavorful mixture onto slices of salami, roll them up, and secure each with a toothpick.

19. Step 19

    These little bites can chill in the fridge until you’re ready to enjoy them.

20. Step 20

    Now, let’s make a zesty sauce for the franks.

21. Step 21

    In a saucepan, combine ketchup, soy sauce, sriracha, brown sugar, sesame oil, minced ginger, and garlic.

22. Step 22

    Bring this mixture to a gentle simmer over low heat, then add the franks and warm them through for about 5 minutes.

23. Step 23

    Finally, it’s time to assemble your snack board! Arrange the warm corn muffins diagonally across a large serving platter, creating a beautiful display.

24. Step 24

    In the top left corner, place a bowl of the saucy sriracha franks, and in the lower left corner, add a bowl of mixed olives.

25. Step 25

    Nestle pickled eggs and hot peppers next to the olives for a pop of color.

26. Step 26

    To the right of the corn muffins, showcase your golden beet hummus surrounded by warm naan bread.

27. Step 27

    Fill any empty spaces on the board with those delightful salami rolls, and you’ve got a stunning snack spread that’s sure to impress! Enjoy every bite!.