Bloody Mary Board


Bloody Mary Board

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    Paired with our recipe for Watermelon Bloody Marys, your guests will have fun at customizing their drinks at your next summer party.

    Recipe Tags

    Servings and Ingredients

    2 (1½-in.-thick) round slices whole seedless watermelon
    Hy-Vee Short Cuts sweet corn cobs, cooked and quartered lengthwise
    Celery salt
    Hy-Vee crushed red pepper
    Hy-Vee Bloody Mary rub
    Marinated artichokes
    Hy-Vee Manzanilla olives stuffed with minced pimiento
    Marinated fresh mozzarella balls
    Hy-Vee Grab n’ Go shrimp cocktail tray
    Hy-Vee Hickory House applewood smoked thick-slice bacon, cooked
    Dill-pickled carrots
    Hy-Vee original pepperoni
    Basket & Bushel mini sweet peppers, sliced and seeded
    Culinary Tours Italian dry salami with black pepper
    White and/or orange Cheddar cheese chunks, sliced and cut into star shapes
    Fresh lime wedges
    Celery ribs with leaves, trimmed
    Basket & Bushel cherry tomatoes, halved
    Italian parsley, for garnish

    Things To Grab

    • Charcoal or gas grill
    • Hy-Vee grilling cooking spray or Hy-Vee vegetable oil
    • Tongs
    • Large sharp knife
    • Cutting board
    • 7 small serving bowls
    • Rectangle serving board.


    1. Preheat charcoal or gas grill with greased grill rack for direct cooking over medium heat (350 degrees).

    2. Grill watermelon slices for 2 to 3 minutes or until slightly charred, turning halfway through. Cut grilled rounds into 4 to 5 wedges; set aside. Cut shards of corn kernels from cobs.

    3. Place celery salt, crushed red pepper and Bloody Mary rub, artichokes, olives and mozzarella balls each in separate small serving bowls; arrange on a large rectangle serving board. Place shrimp in a small shallow bowl and place on board.

    4. Arrange remaining ingredients in clockwise fashion on the board, filling in spaces between the larger items with the smaller items. Garnish with parsley, if desired.

    Recipe Source:

    Hy-Vee Seasons