Back-To-School Snack Board

Name: Back-To-School Snack Board
Total time: 40
Yield: 8
Ingredients: 1 small pineapple, peeled, cored, and diced; 3 Mandarin orange slices, peeled and segments separated; 3 large kiwis, peeled and cut into half moons; 1 bunch red seedless grapes; 4 spinach tortillas; 8 teaspoons honey mustard; 8 slices roasted turkey; 12 slices american cheese; 16 leaves green leaf lettuce; 8 slices white bread; 4 tablespoons almond butter; 4 tablespoons strawberry preserves; 8 oz cheddar cheese, room temperature; 4 oz diced pimientos, drained; ¼ cup cream cheese, softened; ¼ cup mayonnaise; 2 dashes hot sauce, optional; 4 Persian cucumbers; ½ cup hummus; ¼ teaspoon sweet paprika; trail mix; Fish-shaped cheese cracker; Pretzel twist; kettle corn; butter cracker; 12 wooden skewers; 4-inch round cutter; 18-inch board

Recipe by Betsy Carter from tasty.co

Snacks 40 Mins.

Ingredients

8 servings

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1 small pineapple, peeled, cored, and diced
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3 Mandarin orange slices, peeled and segments separated
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3 large kiwis, peeled and cut into half moons
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1 bunch red seedless grapes
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4 spinach tortillas
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8 teaspoons honey mustard
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8 slices roasted turkey
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12 slices american cheese
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16 leaves green leaf lettuce
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8 slices white bread
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4 tablespoons almond butter
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4 tablespoons strawberry preserves
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8 oz cheddar cheese, room temperature
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4 oz diced pimientos, drained

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¼ cup cream cheese, softened
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¼ cup mayonnaise
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2 dashes hot sauce, optional
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4 Persian cucumbers
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½ cup hummus
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¼ teaspoon sweet paprika
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trail mix
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Fish-shaped cheese cracker
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Pretzel twist
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kettle corn
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butter cracker
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12 wooden skewers
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4-inch round cutter
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18-inch board

Instructions

Make the fruit kebabs: Thread the pineapple, orange segments, kiwi, and grapes onto 12 6-inch skewers, alternating between fruits. Store the kebabs in an airtight container or zip-top bag in the refrigerator until ready to serve, up to 2 days.
Make the pinwheels: Spread 2 teaspoons of honey mustard evenly over each tortilla, then layer 2 slices of turkey, 3 slices of American cheese, and 4 lettuce leaves on top. Fold in the sides of each tortilla, then roll into a tight log. Wrap the logs in plastic wrap and store in the refrigerator until ready to serve, up to 3 days. Just before serving, slice each log crosswise into 8 pinwheels.
Make the AB & J sandwiches: Spread 1 tablespoon of almond butter on the centers of 4 slices of bread. Spread 1 tablespoon of preserves on the centers of the remaining 4 slices of bread. Sandwich the almond butter and preserves slices together. Using a 4-inch round cutter, press firmly to cut out the centers of each sandwich and discard the crusts. Using a 4-inch sandwich crimper, press down firmly to seal the edges of the sandwich together. Alternatively, using your fingers, press the edges of the sandwiches together to seal, then use a fork to crimp the edges. Store the sandwiches in an airtight container or zip-top bag in the refrigerator until ready to serve, up to 2 days.
Make the pimiento cheese dip: Finely grate the cheddar cheese on the small holes of a box grater, then transfer to a large bowl. Add the pimientos, cream cheese, mayonnaise, and hot sauce, if using, and stir with a rubber spatula until well incorporated and creamy. Store the dip in an airtight container in the refrigerator until ready to serve, up to 5 days. Transfer to a serving bowl before assembling the board.
Make the cucumber hummus boats: Cut the cucumbers in half lengthwise. Using a spoon, scoop the seeds out of each half. Fill each cucumber boat with 1 tablespoon of hummus, smoothing with the back of a spoon. Sprinkle with paprika.
When ready to assemble, add the pimiento cheese dip, trail mix, and fish-shaped cheese crackers to small serving bowls. Place on a large board or platter, then surround with the fruit kebabs, AB & J sandwiches, pinwheels, cucumber boats, pretzels, kettle corn, and butter crackers.
Enjoy!