Build a Better Snack Board

By: Jacqueline Gomes, RDN, MBA

Fall is the perfect time of year to enjoy Snack boards! They  are a fun and interactive way to enjoy a meal or snack with a variety of tasty ingredients.

Build a better board by combining sweet and savory foods that have a balance of nutritious and flavor forward ingredients.

So grab your favorite board and let’s start building!


Basic Equipment:

  • Cutting board, choose a size that will hold all of your ingredients without to much left over space.
  • Cheese knife
  • Small bowls for nuts, olives or spreads
  • Toothpicks

Meats & Cheeses:

Soft and lower fat cheese like mozzarella combined with a saltier cheese like Manchego.

Combine saltier meats like prosciutto and chorizo with a lighter low sodium ham.

Tip: Serve at room temperature for the best flavor.

Fresh Fruits & Veggies:

Grapes, strawberries and figs add nutrients and freshness. Dried fruits like apricots and raisons add some more sweetness and different texture.

Get some crunch from carrots, cucumbers, radishes and sliced bell peppers.

Breads & Crackers:

Whole grain Triscuits, Ritz crackers and pita breads make the perfect vehicle for your ingredients.

I also like to have a bread basket nearby for anyone that wants a sandwich type experience.


Olives, pickles, cherry peppers, marinated artichokes, sun dried tomatoes and fig spreads will elevate your board with additional sweet & salty flavors.


Bountiful Fall Snack Board

a fall snack board with crackers, cheeses, meats, fruits and veggies

Prep: 15 minutes

Makes: 6 to 8 servings




  • Triscuit crackers
  • Whole Wheat Ritz crackers


  • 8 ounces BelGioioso Fresh mozzarella, sliced
  • 6 ounces Manchego, sliced
  • 4 ounces Gouda Cheese
  • ½ Brie Cheese round


  • ½ pound Prociutto, sliced thin
  • ¼ pound Virgina ham, sliced thin.
  • ¼ pound pepper cracked turkey

Fruits & Veggies:

  • 1 seedless cucumber, sliced
  • 1 cup marinated artichokes
  • 1 cup mixed berries
  • 1 cup seedless grapes


  • Jar of Mustard
  • ½ cup Tzatziki sauce
  • Fresh rosemary for visual interest

By: Jacqueline Gomes, RDN