Cooking Instructions
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Step 1
Add
Feta Cheese (115 g)
and
Cream Cheese (55 g)
to a food processor or blender. Blend until smooth and creamy.
Step 2
Add the
Sun-Dried Tomatoes in Olive Oil (25 g)
and blend until all the large chunks are broken down.
Step 3
Add to a bowl and drizzle with sundried tomato oil.
Step 4
To make the tzatziki, shred the
Cucumber (1/2)
on the largest hole of the box grater.
Step 5
Use clean hands to squeeze out the extra liquid, then drain the liquid and return the cucumber to the bowl.
Step 6
Add
Greek Yogurt (120 g)
,
Mayonnaise (30 g)
, 1/2 Tbsp of
Lemon Juice (1/2)
,
Garlic (1 clove)
,
Dried Parsley (as needed)
, and
Dried Dill Weed (as needed)
to the bowl and stir to combine.
Step 7
To make salami roses, start layering pieces of
Salami (115 g)
folded in half.
Step 8
Once you’ve layered 5-6 pieces, roll them up and set them aside. Repeat with remaining salami.
Step 9
Place the roses,
Cucumber (1)
,
Bell Pepper (1)
, and
Carrot (1)
around the board. Scatter the
Cherry Tomatoes (150 g)
in two places, and make a “swirl” of
Pita Chips (to taste)
through the center. Leave space for the dips.
Step 10
Add the
Hummus (140 g)
, tzaziki, whipped feta, and
Pimento Stuffed Green Olives (140 g)
. Fill in any holes with more veggies or chips. Prepare the French Martini Cocktail.
Step 11
Build
GREY GOOSE® Vodka (175 mL)
,
Fresh Pineapple Juice (235 mL)
, and
Chambord (60 mL)
in a Boston glass.
Step 12
Top with cubed ice and shake. Fine strain into a chilled cocktail glass.
Step 13
Garnish with a
Fresh Raspberries (to taste)
.
Step 14
Serve the board along with the cocktails and enjoy!
