Bardo Snack Board Recipe

Make the dough

In a large bowl whisk together warm water, instant yeast, and honey. Let sit 2–3 minutes until slightly foamy. Add flour, salt and olive oil. Stir with a wooden spoon until a shaggy dough forms.

Knead

Turn the dough onto a lightly floured surface and knead 6–8 minutes until smooth and slightly elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 5 minutes.

First rise

Lightly oil the bowl, place the dough inside, cover with plastic wrap or a towel, and let rise in a warm spot until doubled, about 1–1.5 hours.

Shape and second rise

Gently deflate the dough, shape into a round boule or an oblong loaf, place on a parchment-lined baking sheet, cover and let rise 30–45 minutes until puffy.

Bake

Preheat the oven to 220°C / 425°F with a baking tray or cast-iron inside if using for steam. Slash the top, brush with a little olive oil, and bake 20–28 minutes until golden and hollow sounding when tapped. Remove and cool at least 20 minutes before slicing.

Combine

In a medium bowl whisk together stirred tahini, Greek yogurt (if using), lemon juice, olive oil, and grated garlic until smooth. The mixture will thicken initially.

Thin and season

Gradually whisk in water, 1 tablespoon at a time, until a creamy, spreadable consistency is reached (about 1–2 tablespoons). Stir in chopped parsley and dill, then season with salt and black pepper to taste. Transfer to a serving bowl and sprinkle with za'atar if using.

Prepare meats

Arrange sliced salami, prosciutto, and soppressata in small loose piles or fan them out on the board so guests can easily grab slices.

Prepare cheeses

Trim and portion the cheeses: cut cheddar into bite-sized cubes, slice manchego into thin wedges, leave soft cheese whole or partially slice the top of a brie, and crumble or offer a small wedge of blue cheese. Place cheeses on the board with small cheese knives for each variety.

Prep vegetables and accoutrements

Wash and dry all vegetables. Trim baby carrots and halve radishes. Slice cucumber into rounds. Place cherry tomatoes in a small pile. Arrange mixed olives, cornichons, dried apricots, and almonds in small bowls or piles on the board.

Crackers

Fan or stack crackers near cheeses and breads to allow easy pairing.

Choose a large wooden board or platter. Start by placing the house-baked bread (sliced) or a small bread basket and the bowl of herbed tahini onto the board to anchor the layout.

Place cheeses spaced apart across the board. Add charcuterie near complementary cheeses and create small folded or rolled meat portions for visual interest.

Fill gaps with bowls of olives, cornichons, and herbed tahini. Tuck in piles of crudité, crackers, dried fruit, and nuts to create contrasting textures and colors.

Drizzle a little honey over the soft cheese or on a small spoon beside the cheese for guests to add. Scatter a few fresh herb sprigs and finish with a light sprinkle of flaky sea salt and cracked black pepper over cheeses and bread.

Provide small spoons for honey, knives for cheeses, and small tongs or toothpicks for pickles/olives. Serve immediately at room temperature for best flavor; allow cheeses taken from the refrigerator to sit 20–30 minutes before serving.