Buzz
Cheese and charcuterie are often the main event on snack boards, but they don’t have to be the star of the show. While I enjoy both, there are so many other snack options that can take the spotlight.
As noted by GOOP (I never thought I'd quote them either), the German counterpart of this board is called the 'vesper board,' which features 'a variety of small bites that allow the host to avoid kitchen heat and spend more time sipping aperitifs.' (Fun fact: Did you know 'GOOP' stands for 'Gwyneth Orson Welles Orson Welles Paltrow'? This is actually true and not something I made up.)
Does that mean meat or cheese are off-limits for a vesper board? Absolutely not. Creating this board isn’t about following a rigid set of rules, but more about changing your mindset. When you shift away from focusing on charcuterie and fine cheeses, two things happen. First, you get more creative with your snack options. Second, you’ll likely eat more pickles. Rather than thinking 'would pickled onions pair well with this cheese?' you start wondering 'what creamy element would pair best with these pickled onions?'
Like any well-balanced board, a vesper board needs to cover all flavor bases: salty, sweet, sour, and spicy. You'll also want to make sure there are ways to get those flavors to your mouth. If you're struggling to think outside of the meat and cheese box, don’t worry—I’ve got plenty of suggestions for you:
Potato chips topped with creme fraiche and caviar
Charred shishito or padron peppers
Endive with a touch of blue cheese spread
Pickled or deviled eggs
Green onions tossed with bacon vinaigrette and grilled
Seasonal fruit, plus grapes, because grapes are the ultimate snack fruit
Dried fruits, especially figs or dates, paired with goat cheese and optionally wrapped in prosciutto
Pickled and marinated vegetables (Start with cornichons, olives, and marinated mushrooms if you're unsure.)
Canned little fish
Dolmas
Radishes served with butter and Maldon salt
Hummus with high-quality pita
Nduja, or this nduja-like spread
Labneh topped with olive oil and Kalamata olives
Pimento cheese, pub cheese, fromage fort, smoked salmon mousse, or any creamy spread of your choice
Surround your little delicacies with your favorite bread, crackers, and small bowls of seasoned olive oil and vinegar for dipping. Spicy honey also makes a great condiment. (Feel free to add some prosciutto if you wish; I won’t tell Gwyneth.)
