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