The 5-Minute Holiday Appetizer That’s Not a Cheese Board

Okay, before you get the wrong idea, I love a cheese board and will always be more than happy to dig into one at any party. They’re gorgeous, delicious, and easy to assemble — so it’s no surprise that cheese has gotten more than a little overplayed on Pinterest and Instagram lately, amiright?

I decided that this is the year that I’m breaking out of the (cheese) mold and putting together a different kind of holiday appetizer spread. Who’s with me?

Keep scrolling to see how my seasonal ingredient platter comes together in a flash, and hop over here to see this spread in action at the Friendsgiving Feast we threw with Target.

Tip #1 – High-quality store bought ingredients will save your life.

It may look like a lot, but so many of these items are pantry staples that I keep on hand all the time for last-minute parties (or snack cravings.) And remember – the beauty of all these store-bought ingredients is that there’s no cooking required; just assemble them with a little style!

Tip #2 – Get creative with your shopping list.

Here’s what’s on my platter — choose a few or buy them all!

• Fresh vegetables like endive leaves and rainbow carrots
• Marinated vegetables like artichoke hearts and sweet peppers
• Mixed spiced nuts
• Candied cashews
• Roasted hazelnuts
• Marinated Feta cheese
• Wedge of stilton
• Assorted pitted olives
• Tapenade
• Wildflower honey
• Bread and seeded crackers

Tip #3 – Presentation is Everything.

And it’s all about the serving platters. I assembled these ingredients in dishes and bowls of varying height; think flat plates, medium-size bowls, footed compote dishes, and taller jars for so much visual interest. A rustic cutting board pairs perfectly with a taller cake stand like the gorgeous marble and acacia version from Project 62.

Tip #4: Arrange it like an art director.

I start by setting down the largest items on the platter so they’re evenly distributed. The wedge of stilton in one corner, a bowl of olives in another, and a jar of tapenade in the third corner. Then I fill in spaces with the loose items like crackers. I fan them out on the serving board and scatter nuts in a corner. I aim to fill in most of the surface of the serving board, so small items like berries, nuts, and edible flowers can be easily tucked into bare spots.

Hop over to MyDomaine for more photos and tips on arranging this appetizer board, and keep scrolling to shop the pieces we used in this spread.