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Santa Board

This simple and healthy Santa Board is perfect for holiday parties, play dates, or every day snacking during December! Kids and adults love snacking on this fun Santa Board!

Course Appetizer
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 10
Calories 224 kcal

Ingredients

  • 16 ounces plain hummus
  • 6 ounces large pitted black olives, divided
  • 30 cherry tomatoes, divided
  • 3 large red bell peppers, cut into strips, reserving ½ top of a pepper
  • 8 ounces fresh mini mozzarella balls, drained and patted dry
  • 12 ounces cauliflower florets
  • 18 club crackers
  • 12 ounces broccoli florets

Instructions

  1. You will need a 20x13-inch board with a lip or a platter to make the Santa Board.

    Evenly spread the hummus onto a round white plate with a lip around the edge. Place the plate in the center of a large wood board or platter.

  2. Press 2 large black olives for Santa’s eyes, a cherry tomato for his nose, and the ½ top of a bell pepper for his smile onto the hummus.
  3. Layer the red bell pepper strips, starting from the top of the plate up to the top-right corner of the board to look like Santa’s hat.
  4. Add a line of mini mozzarella balls to the top edge of the plate and a small pile of mini mozzarella balls to decorate the top of Santa’s hat.
  5. Arrange the cauliflower for Santa’s beard, mustache, and eyebrows.
  6. Place the remaining black olives, except for one, at the bottom of the board, around the cauliflower beard to look like Santa’s belt. Stack 3 club crackers at the very bottom center of the board with the remaining large black olive cut in half and the halves pressed together in the center of the top cracker to look like Santa’s belt buckle.
  7. Divide the remaining cherry tomatoes on either side of Santa’s cauliflower beard, filling in from the olives up to the middle of the board.
  8. Add the broccoli to the top left of the board and fan the club crackers along the right sight of the board.
  9. Serve!

Recipe Notes

The Santa Board can be made several hours in advance before serving, just wait to add the crackers. Cover with plastic wrap and keep in the fridge.

Recipe from Beautiful Boards by Maegan Brown