Appalachian Tapas, (Midnight Snack!)

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READY IN: 15mins
SERVES: 1
YIELD: 1 tapas
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • On a large platter, fold a single paper towel into ¼ of its original size and lay the pickles and the olives out on it. (If you don’t do this, they’ll drain juice and make your saltines soggy!).
  • Make a tic-tac-toe cut on the bologna slice so that the individual pieces will fit on a saltine. Then, cut the cheese slices into quarters so that they, too, will fit on a cracker. Lay them out on the platter on a small piece of wax paper.
  • Spread the peanut butter on the celery rib pieces and lay them on the platter.
  • Put the sauerkraut and the salsa into two small ramekins, respectively. Place them on the platter along with with a spoon.
  • Trim the mushroom stems at the bottom and then cut them in half. Place them on the platter along with remaining ingredients.
  • NOTE: I always take this to bed at about midnight or one in the morning and munch away while reading (my wife heads for the other bedroom *.*). I like to chase it down with either a big glass of milk or some iced apple juice. An awesome snack!
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