Make the dips. You can find the recipes for each dip on our website. We left all the links on the post above. Keep them in the fridge until you start making the board.
Choose the board you will be serving the charcuterie items on. Adjust the board size to the amount of people that this will be served to. Place the pinch bowls where the dips will be served so you know where to start adding the rest of the ingredients.
Start by adding the fresh fruits. Our board contains blueberries, raspberries, kiwi, cucumber, tomatoes and grapes. We add apple too, but at the end to avoid oxidation. You can add any fruits or veggies you want. Raw carrots, celery sticks, strawberries or blackberries are lovely options too.
Add the dried fruits and nuts. On our board you will find dried apricots, walnuts, olives, almonds, raisins and dates.
Fill up the pinch bowls with the dips. We use Baba Ganoush, Sun-Dried Tomato Pâté, Roasted Carrot Hummus, Tomato Chutney, Vegan Cream Cheese and Edamame Hummus.
Fill the empty spaces with an assortment of crackers and sliced apples. We like using a red and a green apple for colour contrast.