Snack Boards Evolved

A seemingly simple ingredient, walnuts can be transformed into countless forms to offer a variety of functions and flavors to satisfy customer expectations. That means delivering more plant-forward options that are still craveable, indulgent and operationally smart. This approach doesn’t just appeal to flexitarian and health-conscious diners—it creates space for innovation and creative expression.

Morning Breakfast and Brunch Boards

Brunch boards and breakfast grazing platters are becoming staples in cafés, hotel lounges and even workplace foodservice concepts—balancing convenience, customizability and wellness. California walnuts allow operators to offer a plant-forward twist on traditional brunch items. Walnut creams can replace dairy in pancake or waffle batters; enrich custards for quiche or tarts; or add a flavorful layer in granola parfaits. They can also add moisture and richness to scones, muffins, or cakes. Toasted walnuts pair well with yogurt, chia pudding or seasonal stone fruit, while nutty banana bread or granola clusters featuring walnuts bridge breakfast and snacking.

Afternoon and Happy Hour Boards

Afternoon boards serve many purposes—as a solo plate, shareable snack or small-group centerpiece. In wine bars, lounges and casual bistros, this format enables operators to layer textures and global flavors. California walnuts shine in this context—seasoned or candied, served on their own or blended into creamy cheese-forward pâtés like the Stilton-Port-Walnut Pâté. Incorporate crunchy pickled vegetables, soft cheeses (dairy or alt-dairy), dried fruits and spicy-sweet chutneys. Walnut textures—from spiced nut clusters to chopped toasted nuts—enhance every bite.

Utilize globally seasoned walnuts as snackable elements or incorporate them into spreads, dips and toppings. Achieve a balance of salty and sweet, crunchy and creamy, with fruits, jams and walnut creams.

Appetizing Dinner Boards

Boards at dinner provide a format for grazing or serve as a communal centerpiece. Dinner boards are emerging as contemporary grazing entrees—particularly in gastropubs, wine-focused restaurants, and vegetarian-forward establishments. These shareable plates promote exploration and interaction for the diners, while offering a high-margin, low-labor option for the operator.

Charcuterie can be so much more than a meat-focused plate. Why not include a bold, adventurous array of herb-marinated grilled vegetables and inviting dips. Arrange these alongside plant-based pâtés like Walnut-Lentil-Mushroom Pâté. Grainy mustard, roasted garlic, and candied, spicy, or smoky seasoned walnuts complete the texture and flavor spectrum. Include toasted sourdough, lavosh, or flatbreads to round out the presentation.

California walnuts support a plant-forward approach without sacrificing complexity, making them an ideal choice for diners seeking flavor, richness, and creativity—without the meat.

Credit: California Walnuts

Stilton-Port-Walnut Pâté incorporates poached pears to create a flavorful, mouth-watering addition to a solo plate, shareable snack or small-group centerpiece, perfect for wine bars, lounges and casual bistros. Layer textures and global flavors by adding crunchy pickled vegetables, soft cheeses (dairy or alt-dairy), dried fruits and spicy-sweet chutneys.

Sweet Dessert and Late-Night Boards

Dessert and after-hours boards are ideal for shareable indulgence or solo winding-down moments, especially in full-service restaurants, lounges, and hotel bars aiming to extend dwell time and increase check averages. These boards provide a canvas for creativity and contrast—blending creamy, crunchy, sweet, and savory elements into one cohesive experience.

California walnuts contribute depth and richness across sweet applications, particularly when candied, cocoa-dusted, or seasoned with warming or aromatic flavors. Their mild, buttery flavor and dynamic texture make them an excellent complement to fruit, cheese, chocolate, or even infused liqueurs.

Consider cinnamon-sugar walnuts with mascarpone and poached fruit, walnut-studded dark chocolate bark, or fruit compotes layered with crushed candied walnuts and crisp lavosh. For added flair, Vanilla Matcha Walnuts can offer a unique green tea aroma, subtle sweetness, and a visually striking element—perfect alongside stone fruit or a honey-drizzled chèvre.

For cocktail pairings or late-night bites, serve coffee-infused walnut ganache, walnut brittle shards with aged blue cheese, or spiced walnut clusters with dried figs and port wine.

Flavor Innovation Challenge

For today’s chefs, creating craveable, category-crossing menu items means utilizing ingredients that offer versatility, value, and a rich story. California walnuts on deliver all three, flaunting their adaptability across forms, flavor profiles, and dayparts.

Have a board that needs a flavor refresh? Consider incorporating a new form or flavor of walnuts, starting with culinary regional ideas below. These walnut-focused concepts can be easily applied to any board item you want to enhance and highlight.

Culinary Regional Applications for Walnut-Based Boards

Find recipes for walnut applications, dips, spreads and more on walnuts.org.

Forms & Functions: Walnut Applications on Modern Boards

Find recipes for walnut applications, dips, spreads and more on walnuts.org.

Interested in resources and collaboration? Contact us at foodservice@walnuts.org.