How to Build a Snack Dinner
At our house, we share Snack Dinner at least once a week. It's inspired by classic antipasti platters, but with less meat and cheese and more vegetables and fruit. It's quick to assemble, gets everyone eating more produce, and is always a home run. Here are my tips for building your own; snap a photo of your creation, and share on Instagram using #snackdinner.
You don't need anything fancy. I use a half sheet pan.
Something family-friendly will encourage veggie noshing. Hummus, guacamole, and our Pesto Yogurt Dip are winners.
Pile on as much as the platter will hold. Here, we have blanched Broccolini, Little Gem lettuce, baby carrots, mini bell peppers, watermelon, radishes, pears, grape tomatoes, and red grapes. Go for whatever is in season, and cut veggies into dippable pieces.
One type of cheese is fine; just go with something your family will enjoy. I've opted for creamy Havarti.
Aim for 1 ounce per person of something rich and indulgent, like prosciutto, salami, or soppressata, or smoked salmon.
Nestle little bowls of olives and nuts onto the platter. "Little" is key; too much of these can pack on the calories and the sodium.