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Spring Snacks Board | Crudités, Mezze & Cheeseboard

Oliver English’s Roasted red pepper and white bean hummus, spring market carrots, dates, crostini, gouda & parmesan

“Spring is here! To pair with this delicious Biodynamic California Cab The McNab from Bonterra Organic Estates, I made a big spring snack board – a combination of crudités, mezze & cheese with roasted red pepper and white bean hummus, spring market carrots, dates, crostini, gouda & parmesan.” ~Oliver English

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Spring Snacks Board | Crudités, Mezze & Cheeseboard

Servings: 2-4


  • Red/Orange Peppers - 2
  • White (Cannellini Beans) - 1 can
  • Chickpeas - 1 can
  • Lemon - 1
  • Sourdough Baguette
  • Paprika
  • Chili flakes
  • Sesame Seeds
  • Olive Oil
  • Dates
  • Market Carrots
  • (Use the above as a guide but please feel free to add other veggies, crackers, etc.) Have some fun with it!


Roasted red pepper and white bean hummus – Slice two large red peppers, and roast for 20 minutes at 400 degrees. Add to blender with one can (or two cups) of white beans and one can of chickpeas. Add the juice from one lemon, ½ cup olive oil, and salt and pepper to taste.

Slice the baguette at an angle and add olive oil, salt, and pepper. Roast at 400 degrees for 15 minutes. 

Assemble your board! On a large or medium cutting board or cheese board, assemble your roasted red pepper hummus, carrots (and/or other veg) dates, crostini, cheese of choice and whatever else you have got! 


Categories: Recipes

Happy National Farmers Day to our very own regenerative organic champion Joseph Brinkley 🌱

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From the vineyards we plant to the workers who harvest, we care about every aspect of our winemaking process being equitable and thoughtful.

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Inspired by these sweet moments from @readtealeaves. Wine glass in hand. Pasta boiling. Kids playing. Spring at our door. Does it get any better?

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Did your mouth just water? Ours did. Share your go-to wine night spread in the comments below.

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