Renard Rusé Snack Assortment (Printable)

Delightful savory and sweet bites combined for sharing or casual snacking occasions.

# Ingredient List:

→ Savory Bites

01 - 3.5 oz mini pretzels
02 - 2.8 oz cheddar cheese cubes
03 - 2.8 oz gouda cheese cubes
04 - 2.8 oz smoked turkey slices, rolled (optional)
05 - 1 medium carrot, peeled and cut into sticks
06 - 1 cucumber, sliced into rounds
07 - 2.8 oz cherry tomatoes

→ Sweet Treats

08 - 2.1 oz dried apricots
09 - 1.8 oz roasted almonds
10 - 1.8 oz dark chocolate squares
11 - 2.1 oz seedless grapes

→ Dips & Spreads

12 - 2.8 oz hummus
13 - 2.8 oz ranch dip or crème fraîche

# Directions:

01 - Place mini pretzels, cheddar and gouda cheese cubes, and rolled smoked turkey slices on a large serving platter or wooden board.
02 - Group carrot sticks, cucumber rounds, and cherry tomatoes together neatly to add color and texture contrast.
03 - Distribute dried apricots, roasted almonds, dark chocolate squares, and seedless grapes across the platter to fill empty spaces harmoniously.
04 - Spoon hummus and ranch dip or crème fraîche into small bowls and set them onto the platter for convenient dipping.
05 - Optionally garnish with fresh herbs, then serve the assortment immediately for best freshness and presentation.

# Expert Advice:

01 -
  • Combines a playful mix of savory bites and sweet treats for a balanced appetizer.
  • Quick and easy to prepare with minimal cooking required.
  • Customizable with optional smoked turkey or vegetarian alternatives.
  • Includes dips that complement the assortment perfectly, enhancing flavor and texture.
  • Great for entertaining or casual snacking, offering variety and visual appeal.
02 -
  • Use a large serving platter or wooden board to provide ample space for arranging the assortment attractively.
  • Transfer dips into small bowls to keep the board tidy and dips accessible.
  • Peel carrots with a vegetable peeler for smooth sticks that are easy to eat.
  • Check allergen labels for dips and ingredients to ensure safety for all guests.
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