A platter of deviled eggs and tempura cauliflower and a plate of ricotta topped figs

3 Crowd-Pleasing Appetizers From Lynn Crawford That Make the Perfect Snack Board (Plus Recipes!)

Kids aren’t the only ones that like to snack! Grazing platters are an impressive way to plate a variety of appetizers perfect for entertaining when you just can’t decide on one dish. Beyond that, snack platters can make for a special dinner at home that’s casual and delicious.

These three elegant appetizers from Junior Chef Showdown judge and mentor Lynn Crawford are so easy to make and, when plated together, make for a lovely spread of hors d’oeuvres. Featuring classic deviled eggs, lightly crusted tempura cauliflower and ricotta-stuffed figs drizzled with honey, this picturesque and crowd-pleasing grazing platter tastes as good as it looks.

Easy Five-Ingredient Deviled Eggs

Total time: 20 minutes
Yields: 12 devilled eggs

Seven deviled eggs on a wooden platter

Ingredients:

6 eggs, hard boiled and peeled
⅓ cup mayonnaise
1 tsp Dijon mustard
Salt and pepper, to taste
2 Tbsp salmon roe
1 Tbsp minced chives

Directions

1.  First, cut the hard boiled eggs in half. Remove yolks and transfer to a small bowl.

2.  Pass the yolks through a fine mesh sieve or mash well with a fork.

3.  Add mayonnaise and Dijon and stir until creamy. Season with salt and pepper.

4.  Spoon or pipe filling into egg halves evenly and then top evenly with roe and chives. Serve immediately.

Related: Lynn Crawford’s Bacon and Egg Ramen

Better-Than-Takeout  Cauliflower Tempura With Quick and Easy Buttermilk Ranch

Total time: 30 minutes
Yields: 6 servings

Three plates of cauliflower tempura and buttermilk ranch

Ingredients:

Cauliflower Tempura
1 small head cauliflower, cup into medium florets, about 4 cups
1 cup flour, divided
3 egg yolks
1 cup cold club soda
1 Tbsp cornstarch
1 tsp salt
Oil for frying

Buttermilk Ranch
Sour Cream
Mayo
Fresh Herbs (Parsley, Dill, Chives)
Buttermilk

Related: BBQ Halibut Collar & Tempura Spot Prawn Salad

Directions:

1. Line a rimmed baking sheet with a cooling rack and toss cauliflower with ¼ cup flour in a large bowl.

2. Then, whisk together egg yolks and water in a large bowl until foamy. Add remaining flour, cornstarch and salt. Mix until smooth.

3. Heat oil in a deep fryer or heavy-bottomed saucepan to 325°F.

4. Toss cauliflower and flour in the batter. Add in batches to oil and fry for 3 minutes. Transfer to prepared sheet, sprinkle with more salt and cool slightly before serving.

5. Serve with buttermilk ranch (recipe below) or your dipping sauce of choice.

6. For buttermilk ranch, in a small bowl stir sour cream and a little mayo with  fresh herbs such as parsley, dill, and chive. Add buttermilk until desired consistency and salt and pepper. Optional: Add a few dashes of your favourite hot sauce.

Ricotta-Stuffed Figs Drizzled With Honey

Total time: 20 minutes
Yields: 12 stuffed figs

Six figs topped with ricotta and drizzled with honey on a plate

Ingredients:

12 figs
¾ cup ricotta cheese
1 Tbsp lemon juice
¼ cup chopped pistachios
2 Tbsp honey
1 tsp lemon zest

Directions:

1. Prepare the figs by cutting 1/2-inch off the steams. Them, score the top of each fig with an “X” about 1/2-inch  deep.

2. Gently separate the cuts and set aside.

3. In a separate bowl, stir cheese with lemon juice. Place the sauce into a small piping bag or sandwich bag.

4. Cut the tip and pipe the cheese mixture into each fig and sprinkle with the crushed pistachios.

5. Stir honey with the lemon zest. Drizzle over the figs before serving.

Related: 3 Classic Sauces From Lynn Crawford That Will Be Instant Staples (Plus Recipes!)

Watch Junior Chef Showdown Sundays at 9ep and stream Live and On Demand on the new Global TV App, and on STACKTV. Food Network Canada is also available through all major TV service providers.

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