Sardine Cheese Board

A can of sardines adds a little extra richness and piquant savoriness to any cheese board.

Total Time

30 minutes

Servings

12 servings

Ingredients

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Herb Yogurt Dip

2/3 cup nonfat plain Greek yogurt
1 Tablespoon lemon zest
2 teaspoons lemon juice
2 teaspoons finely chopped fresh dill
2 teaspoons finely chopped fresh parsley
1/4 teaspoon garlic powder
1/4 teaspoon freshly ground black pepper

Cheese Board Ingredient Ideas

1 (3.75 oz) can Chicken of the Sea® Sardines Lightly Smoked in Oil
4 oz. sharp cheddar cheese or Gouda
8 oz. Brie cheese
4 oz. blue cheese
1/4 cup any fruit preserves (recommended: apricot or orange)
4 fresh figs, halved
2 cups grapes (red or green)
1/2 cup mixed nuts (pistachios, almonds, pecans)
1/2 cup mixed olives
1/2 package whole grain crackers
8 large pretzel rods
1 large cucumber, sliced into 1/8-inch rounds
8-10 radishes, sliced into 1/8-inch rounds

Instructions

Make the Herb Yogurt Dip: In a small bowl, stir to combine the yogurt, lemon zest, lemon juice, dill, parsley, garlic powder, and black pepper.
Remove lid from sardine can and place sardine can on board. Or drain the sardines and transfer them to a small bowl; flake with a fork if desired.
Chop the cucumber and radishes into 1/8-inch-thick rounds. Cut the cheddar cheese into small cubes. Slice each fig in half. Arrange the veggies, fruits, and cheeses on a large platter with the crackers and pretzel rods. Add the nuts and olives, arranging them in small mounds in any open areas of the platter, or place them in small bowls and set them on the platter or just to the side of it. (Reduce cheese, nuts, olives, if desired, to cut sodium.)
Set 2 cheese knives or butter knives near the platter so that guests can slice the Brie and blue cheese. Serve with toothpicks, small plates, and napkins.