Entertaining guests? A crudite platter is always a great choice when preparing light appetizers, especially this time of year! It's similar to a veggie tray but really honors what local veggies you may have grown or gathered.
Our own garden is beginning to really take off and one of our favorite things to do is serve up what we've grown by making a vegetable crudite platter. Until then, we enjoy heading to the local farmers' market and picking up veggies. Select your favorite veggies and feel free to be creative!
One idea is to make a serving bowl from an artichoke–it makes for great dip presentation.
To make the artichoke bowl, you simply use a knife to cut the center out of the artichoke. You'll want to use a very sharp paring knife. Once you've removed most of the leaves, use a metal spoon to hollow out the center before filling with your favorite dip or hummus.
What to Serve On Your Crudite Platter
When making your own vegetable crudite, feel free to include whatever vegetables that are in season and you have on hand. There's no wrong way to make up this platter! Here's what I used in my crudite platter:
- Carrots (cut in half lengthwise with tops still on)
- Celery
- French Green Beans (displayed in a mason jar)
- Broccolini
- Radishes
- Rhubarb
- Dip: Cilantro ranch
Tips for Making Your Crudite Platter
- Clean, prep and cut all of your vegetables ahead of time. Simply store them in an airtight container in the fridge until you're ready to assemble your platter
- You can make your dip ahead of time and store in the fridge. When you're ready to make your platter, transfer it into the bowl you want to serve it in
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Marina Shalman says
I love the idea of using an artichoke as a dipping bowl - it looks amazing! I sent this along to my Facebook followers for their pleasure :) Facebook.com/unsocialsocialiteny