Irene Matys
Created By:
Irene Matys
Prep Time
1 15
Hrs Mins
Total Time
1 15
Hrs Mins

Meets Dietary Restrictions

More About This


This beautiful board features all of the tastes of the traditional holiday table on one stunning and luscious platter.

- ingredients -

  • 6-8 small French breakfast or round radishes, washed, stems trimmed and kept whole
  • ¼ lb green beans or French beans, washed and trimmed
  • 5 black figs, three whole and two sliced in half, lengthwise
  • 1 whole rustic peppered salami
  • 2-3 Mandarin oranges, peeled and pulled apart
  • 1 lb green grapes
  • 1 Roasted Pine Nut and Cranberry Hummus
  • 8-10 thin sesame breadsticks
  • 1 Flax seed round multigrain crackers
  • 8-10 slices quality prosciutto, thinly sliced
  • 200 g of extra soft brie cheese
  • 1 cup spiced nut mix
  • 8-10 mini turkey skewers
  • 1 Roasted Pine Nut and Cranberry Hummus
  • 1 container (283 g) Sabra Roasted Pine Nut Hummus
  • 1-½ cups fresh cranberries
  • ½ cup water
  • ½ brown sugar
  • 1 tsp orange zest
  • ¼ cup juice from an orange
  • 1 tbsp fresh rosemary, finely minced
  • 1 Spiced Nut Mix
  • 1-½ cups mixed nuts, almonds, cashews, peanuts, sunflower seeds, pumpkin seeds, raisins & currants
  • ¼ cup maple syrup
  • 1/8 tsp cayenne pepper
  • ¼ tsp cumin
  • ½ tsp sea salt
  • 1/8 tsp fresh ground pepper
  • 1 Turkey Skewers
  • 0.550 kg fresh boneless turkey breast, cut in 1/2 inch cubes
  • 1 tbsp Dijon mustard
  • 2 tbsp olive oil
  • ½ tsp salt
  • ½ tsp fresh ground pepper

- directions -

  • To make the hummus: With a spoon, gently remove the roasted pine nuts from the top of the hummus and place on a small dish. Set aside.

    Place cranberries and remaining ingredients in a medium saucepan, cook over medium heat for about 15 minutes or until thickened and cranberries have popped. Remove from heat and set aside to cool.

    Scoop hummus into a small serving bowl and, using the back of a soup spoon, spread it out evenly in the bowl, creating a well. Add the cranberry sauce in the centre of the hummus and place the roasted pine nuts around the perimeter of the cranberries. Top with a fresh sprig of rosemary and place in the refrigerator until ready to serve.


    To make spiced nut mix: Heat a medium frying pan over medium heat. Add maple syrup to the hot pan and let heat for 15 seconds. Add spices, sea salt and pepper to the syrup and stir in nuts. Cook nuts for 10-12 minutes, stirring occasionally until they have absorbed the syrup. Remove and spread on parchment paper to cool.


    To make turkey skewers: Soak eight to ten 8-inch skewers in water for at least 30 minutes.

    Preheat grill or grill pan to medium-high heat. Oil well to avoid skewers from sticking. Place cubed turkey breast in a medium bowl and toss well with mustard, olive oil and salt and pepper. Divide turkey cubes among soaked skewers. Cook on grill for 4-5 minutes per side or until turkey is cooked through.


    To assemble board:  Lie a small piece of clean burlap in the centre of an 18 x 13 or larger rectangular wooden tray or board. Place the bowl of hummus in the centre of the board. Wrap the prosciutto slices around half of the breadsticks. Arrange the breadsticks, salami, brie and turkey skewers around the board. Fill two small mason jars with the spiced nuts and place one on each side of the board. Arrange the remaining ingredients on the board to fill the empty spaces. Add a few sliced figs on top of the brie. Enjoy!


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