Crudité Platter
By Valerie's KitchenIngredients
8 ounces mini bell peppers (assorted colors, halved or quartered, lengthwise)
8 ounces baby carrots
3 or 4 ribs celery (sliced)
1 medium cucumber (peeled in stripes and sliced)
8 ounces sugar snap peas
1 small bunch radishes (thinly sliced)
8 ounces grape tomatoes (assorted colors)
Blanched vegetables like asparagus, green beans, brocccoli or cauliflower florets (see notes below for blanching instructions)
Roasted beets (chilled), jicama, raddichio
¾ cup Blue cheese salad dressing (store-bought or homemade)
¾ cup Ranch salad dressing (store-bought or homemade)
Basil Buttermilk Dressing
Tzatziki Sauce
1 tablespoon crumbled blue cheese (or as needed)
2 teaspoons chopped fresh chives or dill (or as needed)
Endive Appetizer with Goat Cheese and Pear
Prosciutto Wrapped Mozzarella Bites
Antipasto Skewers
- Prep Time20mins
- Servings10
Instructions
Arrange the vegetables in small groups around a large board or platter, leaving space to nestle in a few pieces of an assembled appetizer.
Spoon the dressings into two small bowls, garnishing the blue cheese dressing with a sprinkle of crumbled blue cheese and the other (ranch, Basil Buttermilk, or Tzatziki) with chopped fresh chives or dill. Set the bowls on the platter between the vegetables just before serving.
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