7 Tips to a Delicious Crudités Platter
Blanch the green vegetables in boiling water for about 1 minute; shock in ice bath to stop cooking and set a vibrant color. Leave some veggies whole, slice some in half (peppers, snap peas, radishes).
Ingredients
- Radicchio
- Radishes
- Cherry or grape tomatoes
- Carrots, skinny, baby, leave stems on
- Pickled green beans, found in the pickle section of grocery store
- Mozzarella sticks
- Salami or prosciutto
- Cocktail cucumbers, or English, thinly sliced
- Mini peppers, slice some in half
- Snap peas, slice some in half
- Favorite dip, spinach, artichoke, hummus, salsa
Instructions
- On a large tray, place a bowl of dip off to the side. Layer leaves of radicchio around the platter. Start filling in the spaces with each vegetable.
- Wrap the mozzarella sticks with a hard meat, such as salami or prosciutto.
- Arrange by different colors to make the platter as beautiful as you can!
Notes
Originally posted April 2015