Simple Spring Antipasto Board - Eat Love Share

Simple Spring Antipasto Board

By on October 15, 2019


Serves 2


  • 1 Pot of Chris’ Heritage Vintage Cheddar and Caramelised Onion Dip
  • 2 celery stalks, cut into pieces
  • 1⁄2 a piece of camembert cheese, cut into wedges
  • 10 – 12 crackers or mini toasts
  • 1⁄2 an avocado
  • 1⁄2 a tsp of balsamic vinegar
  • 1 punnet of blueberries
  • 6 Medjool dates
  • A small piece of tasty cheese (you could use blue cheese instead)
  • A handful of walnuts
  • A handful of macadamias
  • 3-4 slices of smoked salmon
  • 1 small orange, peeled and finely sliced
  • 1⁄4 of a fennel bulb, finely sliced (+ top leaves)
  • 2 tsp of olive oil



  • Slit the dates and remove the pip.
  • Cut little wedges from the tasty cheese and slide one piece into each of the dates.
  • To make the orange and fennel salad, lay the fennel on the board and top with oranges and fennel leaves, then drizzle with 1 teaspoon of olive
  • Dress the half avocado by filling with the other teaspoon of olive oil, balsamic vinegar and a sprinkle of salt.
  • Serve all together on a large board and enjoy!


Recipe by Natalie Zee / Healthy Natty for Chris’ Dips.