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This World Cup inspired spread is major goals.

Tuna and Cheese Rolls

Ingredients

  • 3 cans of tuna

  • 2 cups cream cheese

  • 2 green onions, chopped

  • 1/2 cup shredded cheese

  • 1 tablespoon sweet paprika

  • Salt

  • 7 tortillas

Instructions

  1. In a mixing bowl, add the tuna, cream cheese, green onions, cheese, sweet paprika and salt. Stir to combine. Spread a little of the tuna mixture on each tortilla, roll them up and place in the fridge for about an hour. Cut tortillas in slices and secure with toothpicks. Arrange in the food stadium.

Tuna and Cheese Rolls

Little Cheese Breads

Ingredients

  • 2 cups flour

  • 1 tablespoon baking powder

  • 3 tablespoons butter, cubed

  • 1 cup grated cheese

  • 1/2 cup shredded cheese

  • 1 egg, beaten

Instructions

  1. Preheat oven to 390 degrees.

  2. In a mixing bowl, add the flour, baking powder, butter and cheeses. Use your hands to mix until the dough comes together. Form dough into small balls and place on a buttered baking sheet. Brush with egg wash and bake for 10 minutes. Arrange cheese breads around the food stadium.

Little Cheese Breads

Wrapped Cocktail Sausages

Ingredients

  • 10 sausages, halved

  • 20 empanada dough rounds

  • 1/2 cup mustard

  • 1 egg, beaten

Instructions

  1. Preheat oven to 350 degrees. Spread mustard on each dough round and top with a sausage half. Wrap dough around the sausage, and brush with beaten egg. Bake for 15 minutes. Arrange cocktail sausages around the food stadium.

Wrapped Cocktail Sausages

Prosciutto and Cheese Twists

Ingredients

  • 2 sheets puff pastry dough

  • 1 cup shredded cheese

  • 4 ounces prosciutto

  • 1 egg, beaten

  • 1 teaspoon sea salt

  • 1 tablespoon dried thyme

Instructions

  1. Preheat oven to 350 degrees. Prepare a baking sheet with nonstick cooking spray.

  2. On a flat surface, lay out a puff pastry sheet. Sprinkle with shredded cheese and top with prosciutto slices. Add the other puff pastry sheet, and brush with egg wash. Cut into strips and twist each strip into a curly shape. Transfer to prepared baking sheet. Sprinkle with sea salt and thyme. Bake for 15 minutes. Arrange twists, evenly positioning them to stretch from the sandwiches to the guacamole field.

Prosciutto and Cheese Twists

Crumb Sandwiches

Ingredients

  • 1 loaf sandwich bread

  • 1 pound sliced salami

  • 2 pounds sliced cheese

  • 1 cup mayonnaise

  • 1 package spinach

  • 3 Roma tomatoes, sliced

Instructions

  1. Lay out bread slices on a flat surface. Spread with mayonnaise. Top one-fourth of the slices with salami and cheese. Top another one-fourth of the slices with cheese, spinach and sliced tomatoes. Top with remaining bread slices. Cut crusts off sandwiches and cut each one in half. Arrange sandwich rectangles to form a large oval around the guacamole field.

Crumb Sandwiches

Aioli

Ingredients

  • 3/4 cup mayonnaise

  • 1 clove garlic, chopped

  • 1 teaspoon black pepper

  • 1/2 teaspoon salt

  • 1 tablespoon lemon juice

  • 1 tablespoon olive oil

Instructions

  1. In a small bowl, combine all ingredients. Transfer contents to a pastry bag and use aioli to draw the lines on the guacamole field.

Aioli

Guacamole

Ingredients

  • 3 avocados

  • Salt

  • 1/4 cup olive oil

  • 1/2 cup lemon juice

  • 1 tomato, seeded and chopped

  • 1 purple onion, chopped

  • 1/2 cup chopped cilantro

Instructions

  1. Remove the peel and seeds from the avocados. Place in a mixing bowl with salt, olive oil and lemon juice. Using an inversion blender, mix until a paste is formed. Stir in chopped tomato, onion and cilantro until combined. Transfer to a rectangular baking dish and smooth out to form the grass of the field. Set aside.

Guacamole
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