Weddings aren’t just ceremony + reception, anymore. There’s the rehearsal dinner, and then even more add-ons like the post-wedding brunch and Friday night welcome reception. As a lover of parties, I’m clearly down for all of the above (as long as it fits in the budget.)
Since so many guests were coming from out of town for our wedding Mark and I decided to host a welcome reception on Friday night.
Immediately I knew I wanted to do snack boards. The reception didn’t start until 8pm, but a lot of people were coming in at various times so I wanted to provide people with a way to eat as much or as little as they wanted––and our guests loved it.
The Wednesday before the reception my parents and I did a Costco run followed by a quick stop at Trader Joe’s. We picked up a mix of cheese, meats, crackers, fruit, veggies, dips and nuts.
Initially we stopped at Home Goods and bought some bamboo cutting boards to serve the snack boards but then my mom had the GREAT idea to buy slate and marble tiles from Home Depot instead. The tiles you see in the photos were about 12″x24″ and cost about $3 each. To make sure they didn’t scratch up the table we put felt furniture pads on the bottom.
We supplemented the boards with bowls and platters I already owned. Another bonus about the tiles: you can place them in the fridge while you prep everything else so they’re nice and cold when you’re laying out the food items.
As you can see from the photos, we had quite the array of food. If you’re interested in making a board, I suggest picking 1-2 items from each group below to get started and then increase from there as needed.
- Sampler trays that already come pre-sliced are also awesome
- Smoked Kielbasa
- Grapes (Green & Red)
- Spinach Artichoke
- Dijon Mustard
- Fig Butter
Breads & Chips
- Multigrain crackers
- Sesame rods
- Mini toasts
- Pita chips
- Pickles (sweet and sour)
- Pickled Onions
It’s also important to plan for how guests will fill their plates–we provided forks for people to pick up most items, but think about spoons for dips, and cheese knives for harder cheeses.
My mom, my sister, and a few of my bridesmaids helped put these together Friday morning and we stored them in our apartment’s party room fridge. They were a BLAST to make and so pretty on the table.
Writing this post makes me think of all the different variations you could do with them too, like a brunch-themed one or even leaning into different cuisines like Greek, Moroccan, or Thai. What do you think?