Ingredients
Equipment
Method
- Start by gently simmering the whole baby potatoes in a small saucepan filled with generously salted water over medium heat until fork tender. Drain. When cool enough to handle, cut potatoes in half and drizzle with olive oil and lime juice and sprinkle with kosher salt.
- Cut the vegetables into bite-sized pieces.
- Wash and cut the fruit into bite-sized pieces.
- Cut the cheeses into bite-sized pieces. I like to do a varitey of slices, cubes, and triangles.
- If you're frying your own tortilla chips like I did for the images, cut blue corn tortillas into wedges and fry over medium heat in a skillet with about 1/2 cup of oil until crisp on both sides.
- Arrange everything on a large cutting board or a relish tray. Serve!
Nutrition
Video
Notes
- 4th of July themed board: Go with only the red, white, and blue(ish) ingredients and arrange by color or in a flag pattern. Cut slices of cheese into stars with a star-shaped cookie cutter. You could do the same with slices of jicama too.
- Variations: These are simply ideas, mix and match with your favorite veggies, pickles, and dips to make it your own. See post for other suggestions. Most importantly, have fun with it!
- Spicy or Mild: Adjust the heat by adding more or less pickled jalapeños, Fresno chiles, or spicy salsa. Offer a mild salsa or guacamole for guests who prefer less heat.
- Make Ahead: Prep all the veggies, fruit, and cheese up to 1 day in advance. Store them separately in airtight containers in the fridge. Assemble the tray just before serving for best freshness.