Entree: United States – Southern United States – Regional Snack Board (Assorted Southern-style snacks and small bites arranged for grazing)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 10 min

Total 40 min

Ingredients

- 2 cups (480 g) pimento cheese
- 8 oz (225 g) country ham, thinly sliced
- 1 cup (240 g) smoked trout dip or smoked fish spread
- 4 medium green tomatoes, sliced into 1/2-inch rounds (approx. 450 g)
- 1 cup (240 g) cornmeal for dredging
- 2 large eggs (about 100 g), beaten
- 1 cup (240 ml) buttermilk
- 1 cup (240 ml) vegetable oil, plus extra for frying
- 1 cup (240 g) pickled okra, drained
- 1 cup (150 g) boiled peanuts, drained
- 8 mini cornbread muffins (approx. 8 oz / 225 g total)
- 6 oz (170 g) assorted crackers
- 1/2 cup (113 g) honey butter
- 1 cup (240 g) dill-pickled cucumbers or bread-and-butter pickles, sliced
- 1 cup (240 g) vinegar slaw or Southern-style coleslaw
- 2 tbsp (30 ml) apple butter or fig jam
- 1 lemon, cut into wedges (approx. 60 g)
- Hot sauce, for serving

Instructions

1. Make pimento cheese or use store-bought; transfer to a small bowl and chill until ready to serve.
2. If frying green tomatoes: set up dredging station with cornmeal in one bowl, beaten eggs and buttermilk combined in another. Heat 1 cup (240 ml) vegetable oil in a skillet over medium-high heat until shimmering.
3. Dredge tomato slices in cornmeal, dip in egg-buttermilk, then recoat with cornmeal. Fry in batches until golden and crisp, about 2–3 minutes per side. Drain on paper towels and keep warm.
4. Warm cornbread muffins briefly in a 350°F (175°C) oven for 5–8 minutes, then halve if desired.
5. Arrange board: place bowls of pimento cheese, smoked trout dip, boiled peanuts, pickled okra, and apple butter/fig jam. Fan country ham slices and crackers on the board.
6. Add fried green tomatoes, warm cornbread muffins, vinegar slaw, and pickles. Place honey butter near muffins and lemon wedges by the fried tomatoes.
7. Garnish with extra cracked black pepper, a few dashes of hot sauce, and serve with small knives and spreaders for self-service.