When it comes to Charcuterie Snack Plates, the possibilities are truly endless.

You can easily put together a plate that suits your guests’ preferences, whether you have one or ten of them. It’s a great option, especially if you have vegetarian friends, as you can create a plate just for them in under 10 minutes.

I usually make these snack plates for my family or when I have friends over, but my kids often request them for movie nights or our mini sporting event watch parties.

I make use of whatever ingredients I have on hand, even if I’m short on time.

Alternatively, I do a bit of planning to ensure my Charcuterie Snack Plates look just the way I want them to.

For this particular plate, I opted for quick combinations that complement each other. I included boiled eggs wrapped in prosciutto, a variety of cheeses, crackers, and, of course, pickles.

With that being said you can use whatever you wish and create your snack plates, but you can most definitely use my post and my plates as a guide to start if you do not know where to start.

I know one thing everyone loves them no matter what combo you use.

Additionally, I sliced sweet mini peppers in half and filled them with delicious full-fat ricotta cheese, sprinkled with seasoning like everything bagel or Mediterranean Spice Blend. To add a finishing touch, I included salted nuts.

These snack plates are simple, elegant, and delicious. They are a perfect addition to any party or a delightful treat for yourself.

Who loves making them?

If you are inspired by me to create your own Charcuterie Snack Plates, please tag me on social media. Thanks for your support! Don’t forget to follow me on Instagram, Facebook, or Pinterest; search @sandraseasycooking

Recipes you might like:

Movie Night Snack Plates

Waffle Breakfast Board

Loaded Sheet Pan Nachos

Oval Pizza Boats

Yield: PARTY FOOD

Charcuterie Snack Plates

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Charcuterie Snack Plates

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• Hard boiled eggs
• Two types of cheddar cheese
• Mozzarella
• Crackers
• Sweet Peppers, sliced
• Ricotta Cheese
• Seasoning; Mediterranean Spice Blend
• Prosciutto
• Dry Salami
• Kosher pickles
• Nuts, walnuts, pistachio, etc.
• Fresh herbs as decoration such as thyme, basil or rosemary

Instructions

1. You can arrange whatever you want, and use whatever ingredients you want.
2. I just wrote products that I used, and not necessarily brands. You can use brands that you love.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

There’s something undeniably special about gathering with loved ones to watch a thrilling sporting event on TV. And what better way to enhance the excitement than with a mouthwatering tray of nachos? I don’t think so.

Imagine a big baking sheet filled with crispy tortilla chips, smothered in a generous layer of melted cheese and meat, and adorned with an array of delectable toppings. There is really right or wrong was what to add or use.

The sight of it alone is enough to make your mouth water. Nachos truly are a feast for the eyes, captivating both the anticipation and the taste buds of those fortunate enough to indulge.

TAP HERE FOR MORE EASY AND TASTY APPETIZERS 

One of the many reasons why nachos have become a staple at game day gatherings is their incredible versatility. Whether you prefer to keep it classic with a simple trio of cheese, salsa, and guacamole, or you like to venture into uncharted flavor territories, nachos can accommodate any craving.

From succulent pulled pork to zesty grilled chicken or ground beef, the possibilities are endless. The ability to customize nachos to suit every palate sets them apart as the go-to game-day snack.

While nachos can be enjoyed in various ways, there’s a certain magic that happens when they are served on a baking sheet. The experience of sharing a large sheet of nachos brings people together, fostering a sense of camaraderie and joy.

It eliminates the need for individual plates, encouraging guests to gather around and savor the deliciousness as one united front. Plus, the baking sheet ensures that every chip is adorned with a perfect balance of toppings, guaranteeing an explosion of flavors in every bite.

Tips for Nacho Perfection

To elevate your nacho game to new heights, consider these expert tips:

• Layering: Start by arranging a single layer of tortilla chips on the baking sheet. Then sprinkle a generous amount of cheese evenly across the chips. Repeat this process, layering chips and cheese until you have a mountain of nacho goodness. This ensures that every chip is coated in a heavenly cheese blanket.

• Tantalizing Toppings: Don’t be afraid to experiment with toppings! From black beans and corn to diced onions and bell peppers, the more variety, the better. And if you’re feeling adventurous, why not explore the sweet and savory combination of pineapple as a surprising twist? Finish off with a sprinkle of fresh cilantro or chopped green onions for a burst of freshness.

• The Melting Technique: Keep your nachos in the oven until the cheese is irresistibly bubbly and golden to achieve the perfect melty consistency. For an extra touch of perfection, consider broiling them for a couple of minutes at the end, creating a tantalizing golden crust that will have your guests returning for more.

Loaded Sheet Pan Nachos are the best appetizer for a game-day get-together because they are so loved by everyone. I really don’t know a person who doesn’t like it. Their adaptability, and aesthetic appeal make them indispensable for any occasion.

Thus, provide a tray of nachos to your guests the next time you’re throwing a memorable game day gathering or something similar to get them excited about what’s coming next.

Prepare yourself to enjoy the pleasure that these delectable finger delicacies will provide to your eyes as well as your stomach.

Happy Cooking!

P.S. I know I didn’t dice onion on purpose, and I used shredded cheese that’s not melted. This is a fusion recipe that we have been using and living for years.

Don’t forget to follow me on Instagram, Facebook or Pinterest; search @sandraseasycooking 

The baking sheet I like to use:

Stainless Steel Baking Sheets

Food for Nachos 

Yield: Serves 4

Loaded Sheet Pan Nachos

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Beef nachos are the perfect game-day snack that brings together the savory goodness of seasoned ground beef, melted cheese, and a variety of toppings. With this simple and flavorful recipe, you can easily create a batch of beef nachos that will have everyone reaching for more.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• pound ground beef
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 packet taco seasoning + splash of water (a few of tablespoons)
• 1 cup shredded cheddar cheese
• 1 cup shredded cheese
• 1 bag of Tortilla chips

Toppings of your choice:

• diced tomatoes, nacho cheese, sliced jalapeños, hot pepper, sour cream, guacamole/diced avocado, salsa, chopped green onions, lime etc.

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. In a large skillet, heat the olive oil over medium heat. Add the diced onions and minced garlic, sautéing until they become soft and fragrant.
3. Add the ground beef to the skillet, breaking it up with a spoon or spatula. Cook until the beef is browned and cooked through.
4. Drain any excess fat from the skillet, if any, then sprinkle the taco seasoning over the beef with a splash of water. Stir well to ensure the seasoning is evenly distributed. Allow the beef to simmer for a few minutes to absorb the flavors.
5. On a large baking sheet or oven-safe dish, arrange a single layer of tortilla chips. Spread half of the seasoned ground beef evenly over the chips.
6. Sprinkle half of the shredded cheddar cheese and half of the shredded Monterey Jack cheese over the beef. Repeat the layering process with another layer of tortilla chips, the remaining ground beef, and the remaining cheese.
7. Place the baking sheet in the preheated oven and bake for about 10 minutes, or until the cheese is melted and bubbly.
8. Remove the nachos from the oven and let them cool for a minute or two.
9. Add your desired toppings, such as diced tomatoes, sliced jalapeños, sour cream, guacamole, salsa, or chopped green onions.
10. Get creative and customize your nachos to suit your taste. Serve the beef nachos immediately while they are still warm and gooey.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 905Total Fat: 56gSaturated Fat: 21gTrans Fat: 2gUnsaturated Fat: 29gCholesterol: 162mgSodium: 1306mgCarbohydrates: 51gFiber: 6gSugar: 5gProtein: 50g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Aka SIRNICA

Homemade Cheese Pastry, also known as “Sirnica” in Southeastern Europe, is a beloved delicacy and one of my personal favorites alongside beef burek. Its popularity in the region speaks volumes about its taste and irresistible appeal.

One of the key ingredients of this mouthwatering pastry is the delicate and thin sheets of homemade phyllo dough. Mastering the art of creating these paper-thin layers was a significant achievement for me, and I couldn’t be more thrilled with the results.

After months of practice and experimentation, I have gained the confidence to share my newfound knowledge and techniques with others who are eager to embark on this culinary adventure.

Tap Here for more Pastry Recipes

While I may not consider myself an expert just yet, I have come a long way in perfecting this recipe. It only took the guidance and mentorship of one person to unlock the secrets of creating the perfect Homemade Cheese Pastry.

Now, I am excited to pass on this knowledge and inspire others to try their hand at making this delectable treat.

As I said, after practicing making this pastry a few times a week for months, I have had a mixed experience. Some of my attempts turned out very well, while others were not as successful.

Determined to improve my skills, I started documenting my journey. By noting the type of flour that worked well, the temperature of my house and water during this process, and the size of the sections that needed time to rest. 

Type of Flour:

One crucial aspect I discovered while experimenting with bread baking is the importance of choosing the right type of flour. Not all flours are the same and it is really hard to pick them here in the USA because European flours are categorized differently, on a numerical scale: 2, 1, 0, or 00.

This number does not refer to the percentage of gluten or protein in the flour, but rather, to how finely ground it is; 2 being the coarsest and 00 being the finest. In the USA, you have All Purpose and Bread Flour, some bread would add Pastry Flour, as well.

Different recipes call for different types of flour, and using the appropriate one can greatly impact the outcome of any pastry. Through my documentation, I noted which type of flour worked well for this dough recipe.

Temperature Control:

Another factor that significantly influenced my pastry journey was the temperature of my house and the water during the baking process.

I realized that maintaining a consistent temperature throughout the various stages, making was crucial. Also, room temperature of my house and the temperature of the water I used, I could better understand how these variables affected the processes. This information allowed me to make adjustments to ensure optimal dough perfection.

Make sure to have a white, clean tablecloth or bedsheet so you can spread it over the dining room table. Why white? Well, because you can see if there is anything on it. you want to keep it clean, oh, and not wrinkly.

I used olive oil, although I think any oil would do. That being said, you can knead the dough with your hands. I did it and turned out wonderful, but the next day my arms were limp (insert laughter and cry emoji). It felt like I was lifting weight.

If you have a stand mixer with a hook attachment, USE IT! You will thank me later.

Tasty Filo Dough Recipes

Now that we have this out of the way, let me begin. I made a little video demo just so you can get an idea of what I am talking about but I will try my best to write it as detailed as possible.

Just to say, when you make this dough you can fill it with whatever and I mean whatever you want, sweet or savory. Be patient!

If the first one doesn’t work, the next one will, but after you try my way you will make it for sure if you have the right flour.

What will you need:

• Stand Mixer, if possible!
• Large alum pans, rectangular. I got two from Dollar General. This is to rest your dough. I only use it for this purpose. Not necessary but I find it helpful.
• Parchment Paper.
• Measuring Cup, Scale.
• Large White Table Cloth or inexpensive Bed Sheet.
• Clean Kitchen Towels.
• Baking Pan for baking.

Flour that works well in the USA:

• Organic Flour from Costco.
• FIVE Roses AP Flour; Made from the finest Canadian wheat blends.
• Kroger All Purpose Bleached Enriched Flour
• King Arthurs Pastry Flour

I am truly confident that with a few tips and tricks, anyone can make their own homemade cheese pastry. With some patience and practice, it can be just as delicious as mine!

If you decide to make homemade cheese pastry, please let me know in the comments or share it with me on social media such as Instagram or Facebook; @sandraseasycooking with the same hashtag #sandraseasycooking.

If you are private you can DM me a pic. I would love to see your creations!

Yield: 6 SERVINGS

Homemade Cheese Pastry

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Easy and tasty Cheese Pastry perfect for any meal of the day.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Rest Time 30 minutes

Total Time 1 hour

Ingredients

DOUGH:

• 6 1/2 cups all-purpose flour, plus an extra one cup if needed (900-950g)
• 2 teaspoons salt
• 3 1/2 tablespoon olive oil (50 ml), plus extra to oil dough
• 2 1/2 cups warm-to-touch water (600ml to 650ml)

FILLING:

• 1 block feta cheese (sheep milk)
• 3 large eggs, mixed
• 1 tablespoon olive oil
• 1 pinch of baking soda

Instructions

1. To warm water add oil and salt, mix well then add slowly to flour. Knead it until the dough is soft and smooth.
2. Take it out of the mixer if you are using one and knead, then separate it into 2 or 3 equal balls.
3. Use a rolling pin to stretch the dough slightly, then place it in a well-oiled pan or on a parchment paper-lined previously mentioned alum pan. It is easier to take it out if you use parchment paper.
4. Allow the dough to rest for at least 30 minutes, covered with a towel, although you can leave it for several hours.
   
5. Place a clean cotton tablecloth or bedsheet on the latest table you have and lightly dust it with flour.
6. Preheat the oven to 450 degrees Fahrenheit.
7. Oil your hands, then take one dough at a time that was resting, and stretch it a bit in your hands before placing it in the middle of the flour-dusted cotton sheet (cloth). By pulling on the ends, stretch the dough until it reaches a thin sheet.
8. Mix feta and egg mixture, then add filling about 3 to 4 inches before the edges, on both sides. Drizzle a bit of oil, then as shown in the video, roll lightly. On both sides. Cut in the middle, then cut each one in the middle so that you will have 4 pastries. Don't make them tight. If you see a bubble let it be there. I made 8 larger Twirls because I wanted bigger ones, but you can make smaller ones too.
9. The pastry should be placed on a baking sheet and brushed with water and oil mixture; add sesame seeds if you wish. Bake in a PREHEATED oven for 18 to 20 minutes at a high temperature. This depends on your oven.
10. After it has finished baking, brush it with a bit more oil and water.
11. Let it cool down under a kitchen towel for 10 minutes before cutting and enjoying.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving:Calories: 404Total Fat: 26gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 97mgSodium: 955mgCarbohydrates: 36gFiber: 1gSugar: 0gProtein: 7g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest