what a board needs
CREATIVITY
Colorful foods are arranged artistically.
CHOICE
Boards can be tailored to suit
any taste and any theme.
CONVENIENCE
Small nibbles and individual portions
make choosing easy.
types of boards
CHARCUTERIE:
cured meats, sometimes
with cheese.
CHEESE:
artisan cheeses and crackers.
FRUIT:
sliced or bite-size; served with dip. VEGETABLES:
cut up; served with dip.
DESSERT:
chocolate and assorted sweets.
Traditional boards include the items below (but there’s no need to limit yourself to just these choices!).
board basics
handy ideas to create a board that works.
Make it easier on yourself and guests with these tips.
• AVOID THE RUSH.
Wash produce, chop ingredients and gather serving bowls and trays in advance. Or save time with Hy-Vee Short Cuts.
• POSITION YOUR BOARD.
To keep guests from creating
a bottleneck (like in a corner), consider traffic flow when placing your board in the room.
SIMPLE STRATEGIES
how to arrange a board
Make it memorable with these steps
Start with the largest item, spacing variations of it equidistantly. Place empty ramekins for dips and sauces.
Lay out the next largest item in a winding, informal shape to contrast with the geometric shapes.
Fill in the gaps with foods in a variety of colors, textures and flavors.
Finish by filling the ramekins and adding garnishes, if desired.
1
2
3
4
• SIMPLIFY.
Embrace the appeal of simplicity: Leaving grapes on the vine, or cheese wedges uncut not only saves time but adds charm. To keep foods from becoming lost visually, keep the variety of foods manageable.
A rule of thumb: Add four or five primary foods in ample quantities, then smaller portions of secondary foods.
Specialty Food Boards
Create personalized boards for guests with dietary restrictions or preferences. Visit Hy-Vee for help selecting products that will meet their needs, such as low sodium, vegetarian, paleo, keto, vegan and more.
• FIND A BALANCE.
A well-rounded board needs contrasts. Use a variety of vegetables, fruits and dips for color. Balance soft textures like cheese and hummus with crispy crackers. Add flavor surprises like chocolate-covered pretzel sticks for a mix of sweet and salty.
Non-porous hardwoods (e.g., teak, cherry and black walnut) or food-safe plastics, china or marble work best. Otherwise, use a liner.
Use small, colorful plates and bowls to spotlight specialty foods and hold sauces, dips and small items like nuts and olives.
Match the size of the board to the number of guests: 8 in. diameter for 2 to 3 people; 10 in. for 4 to 5 people; 12 in. for 6 to 7
people; and 15 in. for
8 to 12 people.
Hy-Vee Catering offers a wide array of time-saving boards and party trays.
BOARDS AT HY-VEE
Brie, Gruyère and Cheddar cheeses. Seedless red and green grapes, blueberries, strawberries, dark chocolate and oatcakes.
SPARKLING FRUIT AND CHEESE BOARD
Blue cheese, two kinds of Cheddar, prosciutto, cheese curds, flatbread crackers, seedless red and green grapes, roasted almonds and dried apricots.
PRIDE OF THE MIDWEST CHEESE BOARD
Double cream Brie, Manchego, Gruyère and Gouda cheeses. Prosciutto Italiano, seedless red and green grapes, caramelized pecans, dried apricots, pumpkin seed crisps and fig spread.
EVERYTHING ENGLISH BOARD
Blue Stilton cheese, two kinds of Cheddar, Wensleydale & Cranberries cheese, raspberries, Italian dry salame, blueberry jam, oatcakes, seedless green grapes and caramelized pecans.
WORLD TOUR BOARD
Raspberry BellaVitano and Toscano salame, Finocchiona salami, speck prosciutto, olives, mustard, red pepper jelly, caramelized pecans and dried apricots.
TOSCANO SALAME, SPECK PROSCIUTTO, AND FINOCCHIONA BOARD
Choose a personalized charcuterie board from
Hy-Vee starting at just $25.
• CHEESE & CHARCUTERIE BOARDS:
artfully assembled specialty
cheeses and cured meats.
• DELI TRAYS: handcrafted with
Di Lusso meats and cheeses
accompanied by other appetizers.
• SEAFOOD TRAYS: featuring shrimp
or Surimi crab and cocktail sauce.
• OTHER TRAYS: sushi, appetizers,
produce and bakery/sweets.
Carrots, broccoli, cauliflower, cucumbers, tomatoes, celery and ranch dressing.
Veggie Tray with Dip
California, caterpillar, mini and rainbow rolls; nigiri; wasabi; soy sauce; ginger.
Sushi Party Platter #2
Buttery cookies with drizzle and sugar cookies with frosting.
Butter Spritz & Thumbprint
Cookie Tray
Shop Now
Shop Now
Shop Now
LUX
board
VEGAN
board
Pancake & waffle
Get creative with breakfast or brunch boards.
up the ante in the a.m.
PICK a star, such as waffles or silver dollar pancakes; base the supporting cast on that item.
PLACE toppings in small bowls; cut and prep cold sides like fruits and vegetables.
COOK, reheat or toast hot items, such as pancakes, waffles, bacon and sausages.
ASSEMBLE the board, starting with the star of the plate, then the bowls and finally the supporting cast.
don't forget the beverages:
coffee (regular and decaf), creamer, milk, orange juice and water.
Create your
own fabulous day-brightener of a breakfast board.
Shop Now
BASIC
board
Culinary Tours Cheddar
Alpine-style Cheddar cheese has a mild, nutty taste.
MATERIAL
SIZE
ACCESSORIES
a large platter or serving tray with an assortment of foods for grazing.
what is a board?
Shop Now
Take simple precautions
board food safely
Use a food-safe board or liner
Wash the board with hot,
soapy water; rinse and air dry.
Use separate serving utensils for each food (using the same utensil for multiple foods can cross-contaminate foods).
Set out single-use toothpicks.
Provide hand sanitizer for guests.
Ask guests to use a clean plate for seconds.
Refrigerate perishables after 2 hours, including meat, cheese, dips and fruit.
View Ingredients
• DeLallo pitted olives jubilee
• Champagne grapes
• DeLallo tri-color Pepperazzi spicy-sweet peppers
• D’Artagnan wild boar saucisson uncured dried sausage slices
• Tickler extra-mature Devonshire Cheddar
• Marcona almonds
• Cracked pepper wafer crackers
• Columbus Genoa salame
• Radish slices
• Old Brooklyn IPA mustard
• Vermont Creamery Cremont cheese
• Mandarin orange wedges
• Gustare Vita traditional thin Italian breadsticks
• Drunken goat cheese
• Caramelized pecans
• La Bonne Vie triple crème Brie cheese with honey
• Cranberry-pumpkin seed cracker crisps
• Columbus peppered salame slices
• Westminster rustic red cheese
• Split pomegranate
• Pitted Medjool dates with blue cheese and prosciutto
• Butcher & Baker sea salt flatbread crackers
• Somerdale Stilton cheese with cranberries
LUX
board
View Ingredients
• Oven-baked everything Parm crisps
• Burrata cheese drizzled with honey, and garnished with cracked black pepper and chopped fresh thyme leaves
• White Cheddar cheese slices
• Hy-Vee dried apricots
• Wensleydale Stilton cheese with apricots
• Cracked pepper wafer crackers
• Cornichon gherkin pickles
• Jarlsberg cheese slices
• Henning’s 4-month-aged Cheddar
cheese slices
• Garlic & fine herbs Boursin rolled in Culinary Tours
everything bagel seasoning
• Honeycrisp apple slices
• Columbus Italian dry salame slices
• Genoa salami slices
• Hot sopressata spicy salami slices
• Wensleydale with lemon curd and honey cheese
• Fig spread
BASIC
board
Shop Now
Shop Now
Zöet White Chocolate
Premium Belgian chocolate in convenient
squares.
Shop Now
Hy-Vee
Bakery Cookies
Sugar cookies look even better wearing a holiday coat of frosting.
Shop Now
Hy-Vee
Bakery Brownies
Chocolatey goodness is topped with cream cheese frosting.
Shop Now
HOLIDAY SWEETS
board
View Ingredients
• Hy-Vee Bakery frosted brownies decorated
with fruit leather candies
• Hy-Vee pretzel rods drizzled with melted white chocolate and Over the Top decorating jimmies
• Green and red M&M’s milk chocolate candies
• Hy-Vee Bakery holiday decorated sugar cookies
• Andes crème de menthe thins
• Mini stroopwafel biscuits dipped in melted white
chocolate and Over the Top decorating jimmies
• Soft peppermint candy puffs
• Edible cookie dough balls coated with melted
white chocolate and Over the Top decorating jimmies
• Hershey’s Santa hat kisses
• Hy-Vee milk chocolate stars
• Zöet premium Belgian white chocolate
• Hy-Vee vanilla yogurt covered raisins
• Hy-Vee Bakery powdered sugar donut holes
• Chocolate chip cookie cones dipped in melted white chocolate and Over the Top decorating jimmies
• White chocolate popcorn clusters (stir together Hy-Vee salted popcorn with melted white chocolate and top with sprinkles)
• Hy-Vee yogurt mini pretzels
HOLIDAY SWEETS
board
Shop Now
View Ingredients
BRUNCH
board
• Hy-Vee plain bagel juniors
• Hy-Vee whipped cream cheese spread garnished with Culinary Tours everything bagel seasoning and crushed freeze-dried raspberries
• Star fruit slices
• Cara Cara orange slices
• Mandarin orange slices
• Peeled cantaloupe wedges wrapped with prosciutto
• Mini muffins
• Blackberries
• Hy-Vee hard-boiled egg halves
• Englishcucumber slices
• Avocado slices
• Pickled beets
• Pickled red onions
• Party bread Jewish rye
• Gustare Vita capers
• Hy-Vee Fish Market smoked Atlantic salmon
• Tomato slices garnished with salt-free tomato-basil seasoning and cracked black pepper
• Halved cherry tomatoes
• Crisp-cooked Hy-Vee bacon
BRUNCH
board
Shop Now
board
View Ingredients
• Hot waffles
• Hot 2½- to 3-in pancakes
• Heated Hy-Vee frozen traditional mini pancake bites
• Hy-Vee hazelnut creamy spread with skim milk and cocoa garnished with mini chocolate chips
• Hy-Vee thawed frozen whipped topping garnished
with sprinkles
• Strawberry cream cheese fruit dip swirled
with strawberry jam
• Hy-Vee Select 100% pure maple syrup
• Crisp-cooked Hy-Vee sweet smoked bacon
• Sliced bananas
• Chopped kiwi
• Raspberries
• Halved strawberries
PANCAKE & WAFFLE
board
Shop Now
• Radicchio lettuce cups
• Organic rainbow carrot sticks
• Radishes
• Grilled pita breads
• Spicy yellow lentil hummus
• Red mini sweet bell peppers
• Yellow mini sweet bell peppers stuffed with Daiya
dairy-free plain cream cheeze style spread
• English cucumber slices
• Miyoko’s double-cream classic chive
cashew milk cheese
• Raw asparagus
• Dried golden figs
• Hy-Vee whole natural almonds
• Violife block vegan feta
cheese alternative
• Gustare Vita extra virgin olive oil
• Hy-Vee dried apricots
• Pitted Italian Castelvetrano olives
• Pink Himalayan salt
flatbread crackers
• Sriracha carrot hummus, garnished with finely
chopped carrot and sliced green onion
VEGAN
board
Shop Now
View Ingredients
Trays To Go
Trays To Go
Shop Now
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• TAKE IT EASY.
To enjoy time with guests rather than tending to the board, keep foods that need to be served warm on a separate hot plate. Keep extra board items cut and ready to go for when you do need to replace them.
meat and cheese are just the beginning.
easily impress large crowds with showstopping and delicious fooD boards
—learn the basics with this helpful guide.
meat and cheese are just the beginning.
easily impress large crowds with showstopping and delicious fooD boards
—learn the basics with this helpful guide.
meat and cheese are just the beginning. easily impress large crowds with showstopping and delicious fooD boards
—learn the basics with this helpful guide.
meat and cheese are just the beginning. easily impress large crowds with showstopping and delicious fooD boards
—learn the basics with this helpful guide.
Hy-Vee Catering offers a wide array of time-saving boards and party trays.
BOARDS
AT HY-VEE
Choose a personalized charcuterie board from
Hy-Vee starting at just $25.
• CHEESE & JARCUTERIE BOARDS:
artfully assembled specialty
cheeses and cured meats.
• DELI TRAYS: handcrafted with
Di Lusso meats and cheeses
accompanied by other appetizers.
• SEAFOOD TRAYS: featuring shrimp
or Surimi crab and cocktail sauce.
• OTHER TRAYS: sushi, appetizers,
produce and bakery/sweets.
customize
your order
Raspberry BellaVitano and Toscano salame, Finocchiona salami, speck prosciutto, olives, mustard, red pepper jelly, caramelized pecans and dried apricots.
TOSCANO SALAME, SPECK PROSCIUTTO, AND FINOCCHIONA BOARD
Shop Now
Shop Now
Blue Stilton cheese, two kinds of Cheddar, Wensleydale & Cranberries cheese, raspberries, Italian dry salame, blueberry jam, oatcakes, seedless green grapes and caramelized pecans.
WORLD TOUR BOARD
Double cream Brie, Manchego, Gruyère and Gouda cheeses. Prosciutto Italiano, seedless red and green grapes, caramelized pecans, dried apricots, pumpkin seed crisps and fig spread.
EVERYTHING ENGLISH BOARD
Shop Now
Shop Now
Blue cheese, two kinds of Cheddar, prosciutto, cheese curds, flatbread crackers, seedless red and green grapes, roasted almonds and dried apricots.
PRIDE OF THE MIDWEST CHEESE BOARD
Shop Now
Brie, Gruyère and Cheddar cheeses. Seedless red and green grapes, blueberries, strawberries, dark chocolate and oatcakes.
SPARKLING FRUIT AND CHEESE BOARD
Trays To Go
Trays To Go
Buttery cookies with drizzle and sugar cookies with frosting.
Butter Spritz & Thumbprint
Cookie Tray
Carrots, broccoli, cauliflower, cucumbers, tomatoes, celery and ranch dressing.
Veggie Tray with Dip
California, caterpillar, mini and rainbow rolls; nigiri; wasabi; soy sauce; ginger.
Sushi Party Platter #2
how to
arrange a board
Make it memorable with these steps
Start with the largest item, spacing variations of it equidistantly. Place empty ramekins for dips and sauces.
1
Lay out the next largest item in a winding, informal shape to contrast with the geometric shapes.
2
Fill in the gaps with foods in a variety of colors, textures and flavors.
3
Finish by filling the ramekins and adding garnishes, if desired.
4
Create personalized boards for guests with dietary restrictions or preferences. Visit Hy-Vee for help selecting products that will meet their needs such as low sodium, vegetarian, paleo, keto, vegan and more.
Shop Now
Specialty Food Boards
Make it easier on yourself and guests with these tips.
board basics
handy ideas to create a board that works.
• AVOID THE RUSH.
Wash produce, chop ingredients and gather serving bowls and trays in advance. Or save time with Hy-Vee Short Cuts.
• POSITION YOUR BOARD.
To keep guests from creating a bottleneck (like in a corner), consider traffic flow when placing your board in the room.
• SIMPLIFY. Embrace the appeal of simplicity: Leaving grapes on the vine, or cheese wedges uncut not only saves time but adds charm. To keep foods from becoming lost visually, keep the variety of foods manageable. A rule of thumb: Add four or five primary foods in ample quantities, then smaller portions of secondary foods.
• FIND A BALANCE.
A well-rounded board needs contrasts. Use a variety of vegetables, fruits and dips for color. Balance soft textures like cheese and hummus with crispy crackers. Add flavor surprises like chocolate-covered pretzel sticks for a mix of sweet and salty.
• TAKE IT EASY.
To enjoy time with guests rather than tending to the board, keep foods that need to be served warm on a separate hot plate. Keep extra board items cut and ready to go for when you do need to replace them.
SIMPLE STRATEGIES
ACCESSORIES
Use small, colorful plates and bowls to spotlight specialty foods and hold sauces, dips and small items like nuts and olives.
SIZE
Match the size of the board to the number of guests: 8 in. diameter for 2 to 3 people; 10 in. for 4 to 5 people; 12 in. for 6 to 7
people; and 15 in. for
8 to 12 people.
Non-porous hardwoods (e.g., teak, cherry and black walnut) or food-safe plastics, china or marble work best. Otherwise, use a liner.
MATERIAL
VEGAN
board
View Ingredients
• Radicchio lettuce cups
• Organic rainbow carrot sticks
• Radishes
• Grilled pita breads
• Spicy yellow lentil hummus
• Red mini sweet bell peppers
• Yellow mini sweet bell peppers stuffed with Daiya
dairy-free plain cream
cheeze style spread
• English cucumber slices
• Miyoko’s double-cream classic chive cashew milk cheese
• Raw asparagus
• Dried golden figs
• Hy-Vee whole natural almonds
• Violife block vegan feta
cheese alternative
• Gustare Vita extra virgin olive oil
• Hy-Vee dried apricots
• Pitted Italian Castelvetrano olives
• Pink Himalayan salt
flatbread crackers
• Sriracha carrot hummus, garnished with finely chopped carrot and sliced green onion
VEGAN
board
BREAKFAST ONBOARD
Create your
own fabulous
day-brightener of a breakfast board.
Get creative with breakfast or brunch boards.
ASSEMBLE the board, starting with the star of the plate, then the bowls and finally the supporting cast.
COOK, reheat or toast hot items, such as pancakes, waffles, bacon and sausages.
PLACE toppings in small bowls; cut and prep cold sides like fruits and vegetables.
PICK a star, such as waffles or silver dollar pancakes; base the supporting cast on that item.
don't forget the beverages:
coffee (regular and decaf), creamer, milk, orange juice and water.
up the ante in the a.m.
BRUNCH
board
View Ingredients
• Hy-Vee plain bagel juniors
• Hy-Vee whipped cream cheese spread garnished with Culinary Tours everything bagel seasoning and crushed freeze-dried raspberries
• Star fruit slices
• Cara Cara orange slices
• Mandarin orange slices
• Peeled cantaloupe wedges wrapped with prosciutto
• Mini muffins
• Blackberries
• Hy-Vee hard-boiled egg halves
• Englishcucumber slices
• Avocado slices
• Pickled beets
• Pickled red onions
• Party bread Jewish rye
• Gustare Vita capers
• Hy-Vee Fish Market smoked Atlantic salmon
• Tomato slices garnished with salt-free tomato-basil seasoning and cracked black pepper
• Halved cherry tomatoes
• Crisp-cooked Hy-Vee bacon
BRUNCH
board
Shop Now
Pancake & waffle
board
View Ingredients
• Hot waffles
• Hot 2½- to 3-in pancakes
• Heated Hy-Vee frozen
traditional mini pancake bites
• Hy-Vee hazelnut creamy spread
with skim milk and cocoa garnished with mini chocolate chips
• Hy-Vee thawed frozen whipped topping garnished with sprinkles
• Strawberry cream cheese fruit dip swirled with strawberry jam
• Hy-Vee Select 100% pure maple syrup
• Crisp-cooked Hy-Vee
sweet smoked bacon
• Sliced bananas
• Chopped kiwi
• Raspberries
• Halved strawberries
PANCAKE & WAFFLE
board
Shop Now
Culinary Tours Cheddar
Alpine-style Cheddar cheese has a mild, nutty taste.
Shop Now
BASIC
board
View Ingredients
• Oven-baked everything Parm crisps
• Burrata cheese drizzled with honey,
and garnished with cracked black pepper
and chopped fresh thyme leaves
• White Cheddar cheese slices
• Hy-Vee dried apricots
• Wensleydale Stilton cheese
with apricots
• Cracked pepper wafer crackers
• Cornichon gherkin pickles
• Jarlsberg cheese slices
• Henning’s 4-month-aged
Cheddar cheese slices
• Garlic & fine herbs Boursin
rolled in Culinary
Tours everything bagel seasoning
• Honeycrisp apple slices
• Columbus Italian dry salame slices
• Genoa salami slices
• Hot sopressata spicy salami slices
• Wensleydale with lemon curd
and honey cheese
• Fig spread
BASIC
board
Shop Now
LUX
board
View Ingredients
• DeLallo pitted olives jubilee
• Champagne grapes
• DeLallo tri-color Pepperazzi spicy-sweet peppers
• D’Artagnan wild boar saucisson uncured dried
sausage slices
• Tickler extra-mature Devonshire Cheddar
• Marcona almonds
• Cracked pepper wafer crackers
• Columbus Genoa salame
• Radish slices
• Old Brooklyn IPA mustard
• Vermont Creamery Cremont cheese
• Mandarin orange wedges
• Gustare Vita traditional thin Italian breadsticks
• Drunken goat cheese
• Caramelized pecans
• La Bonne Vie triple crème Brie cheese with honey
• Cranberry-pumpkin seed cracker crisps
• Columbus peppered salame slices
• Westminster rustic red cheese
• Split pomegranate
• Pitted Medjool dates with blue cheese
and prosciutto
• Butcher & Baker sea salt flatbread crackers
• Somerdale Stilton cheese with cranberries
LUX
board
Shop Now
types of boards
CHARCUTERIE:
cured meats, sometimes
with cheese.
CHEESE:
artisan cheeses and crackers.
FRUIT:
sliced or bite-size; served with dip. VEGETABLES:
cut up; served with dip.
DESSERT:
chocolate and assorted sweets.
Traditional boards include the items below (but there’s no need to limit yourself to just these choices!)
what a board needs
CREATIVITY
Colorful foods are arranged artistically.
CHOICE
Boards can be tailored to
suit any taste and any theme.
CONVENIENCE
Small nibbles and individual portions make choosing easy.
a large platter or serving tray with an assortment
of foods
for grazing.
what is a board?
Use a food-safe board or liner
Wash the board with hot,
soapy water; rinse and air dry.
Ask guests to use a clean plate for seconds.
Refrigerate perishables after 2 hours, including meat, cheese, dips and fruit.
Provide hand sanitizer for guests.
Set out single-use toothpicks.
Use separate serving utensils for each food (using the same utensil for multiple foods can cross-contaminate foods).
Take simple precautions
board food safely
UP THE ANTE IN THE A.M.
BREAKFAST ONBOARD
Shop Now
Shop Now
Shop Now
Shop Now
Hy-Vee
Bakery Brownies
Chocolatey goodness is topped with cream cheese frosting.
Shop Now
Zöet White Chocolate
Premium Belgian chocolate in convenient
squares.
Shop Now
Hy-Vee
Bakery Cookies
Sugar cookies look even better wearing a holiday coat of frosting.
Shop Now
HOLIDAY
SWEETS
board
View Ingredients
• Hy-Vee Bakery frosted brownies decorated
with fruit leather candies
• Hy-Vee pretzel rods drizzled with melted white
chocolate and Over the Top decorating jimmies
• Green and red M&M’s milk chocolate candies
• Hy-Vee Bakery holiday decorated
sugar cookies
• Andes crème de menthe thins
• Mini stroopwafel biscuits dipped
in melted white chocolate and
Over the Top decorating jimmies
• Soft peppermint candy puffs
• Edible cookie dough balls coated with melted
white chocolate and Over the Top decorating jimmies
• Hershey’s Santa hat kisses
• Hy-Vee milk chocolate stars
• Zöet premium Belgian white chocolate
• Hy-Vee vanilla yogurt covered raisins
• Hy-Vee Bakery powdered sugar donut holes
• Chocolate chip cookie cones dipped in melted white chocolate and Over the Top decorating jimmies
• White chocolate popcorn clusters (stir together
Hy-Vee salted popcorn with melted white chocolate
and top with sprinkles)
• Hy-Vee yogurt mini pretzels
HOLIDAY SWEETS
board
Shop Now
Shop Now
cUstomize your order