There is minimal preparation for this 12x24” board; everything can be prepared the night before! You can pre-boil the eggs, cut and wash the fruit, and portion out the dips. Also, don’t hesitate to make substitutions like adding jam and butter, herbs, spinach artichoke dip, or other fruits. Made on the 12x24" board.
Ingredients
10mini croissants
¼csmoked salmon dip
¼choney Dijon mustard
10soft boiled eggs
10slicesblack forest ham, cut into smaller pieces
4ozBrie cheese
2ozsliced salami
10mini banana nut muffins
2cblack cherries
1orange, sliced
Instructions
On a 12x24" board, fill 3 boards with cherries, mustard, and salmon dip. Arrange on one end the croissant rolls, meat, eggs, and muffins. Set down the cheese and orange slices. Serve!