Snacks Platter Recipe

Prepare sliders

If using pre-cooked mini chicken sliders, warm them in a 180°C (350°F) oven for 8–10 minutes until heated through. Place half a cheddar slice on each slider just after warming so it softens.

Assemble sausage bites

Toss cocktail sausages with 1 tbs olive oil, 0.5 tsp salt and 0.25 tsp black pepper. Roast on a baking sheet at 190°C (375°F) for 10–12 minutes until browned. Alternatively, simmer in a covered pan with 1/4 cup water 6–8 minutes, then reduce to glaze until water evaporates.

Make puff pastry cream cheese bites

Preheat oven to 200°C (400°F). Cut puff pastry into 12 squares. Mix cream cheese with sliced green onions and remaining 1 tbs olive oil, 0.5 tsp salt and 0.25 tsp pepper. Place a teaspoon of the mixture on each square, fold or loosely roll, and brush with a little oil. Bake 12–15 minutes until golden. Cool 5 minutes before placing on platter.

Place assorted chips in shallow bowls or fan on the platter. Transfer hummus to a small serving bowl; drizzle with 1 tsp olive oil if desired and sprinkle a pinch of paprika. For the ranch dip: mix sour cream with ranch seasoning until smooth, taste and adjust seasoning. Place salsa in its own bowl. Arrange chips around the dip bowls so guests can access both.

Wash and dry baby carrots, grape tomatoes and cucumber slices. Arrange in separate clusters on the platter for color contrast. Place mixed cheese cubes and olives in small bowls or neat piles. Garnish vegetables and cheese with chopped fresh herbs.

Arrange assorted cookies, chocolate truffles and dried fruit on a separate section of the platter or on a small adjacent board to prevent flavor transfer. If truffles are delicate, place them on parchment squares or in paper cups.

Tuck fresh herb sprigs around the platter edges for color. Insert toothpicks into sliders or cheese cubes as desired to make picking easier. Place small serving bowls on the platter for used toothpicks or discarded items.

Chill sodas and sparkling water beforehand. Fill a large pitcher or bowl with ice and nestle cans and bottles into the ice. Provide glasses with lemon wedges on the rim. Keep extra ice in a separate bowl so guests can refill.