Veg Out Platter (i.e. the Ultimate Crudité Board) Recipe

I like a very good crudité board. I really feel like they get a nasty rap as a result of the grocery retailer variations with the unhappy celery, uncooked cauliflower, and grubby carrots are by no means probably the most thrilling appetizer at a celebration, however this board fixes that by being vibrant, enjoyable, and scrumptious! It’s a yummy mixture of contemporary issues, salty/savory bites, and even a candy aspect from the delectable Tart Cherry Thyme Compound Butter.

Every little recipe is made up of tremendous easy mixtures of artistic substances that collectively, make a very distinctive appetizer board! I introduced this platter to my household’s father’s day gathering a couple of weeks in the past and it obtained devoured up in minutes.

Veg Out Platter (i.e. the Ultimate Crudité Board)

This recipe comes from the attractive ebook Platters and Boards by Shelly Westerhausen of the weblog Vegetarian Ventures. It’s crammed with recipes to create enjoyable, stunning, but very doable spreads for any event. There’s all the pieces from a Seashore Board, to a Vacation Internet hosting Unfold, to a Lazy Sunday Brunch Board.

What I like most is the half the place Shelly talks about how a board might be clean canvas to your creativity… or your leftovers. “It’s an effective way to make use of up no matter greens, cheeses, jams, or meats you’ve hanging round your fridge, or use it as a chance to attempt new meals. Make a journey to that new cheese store you’ve been which means to go to or spend a while within the bulk part of your grocery retailer.”

Veg Out Platter (i.e. the Ultimate Crudité Board)

Whereas my wheels are turning about what different varieties of boards I can create, let’s flip again to this one and discuss this marinated feta. I’m SO OBSESSED with this Marinated Feta with Solar Dried Tomato, Thyme, and Garlic. It added an exquisite pop of taste to this board, and to the salad that I made later with the leftovers. It’s tangy, briny, and so contemporary with the addition of the thyme leaves. I believe thyme is such an underrated herb – it’s time to begin utilizing extra thyme!

Veg Out Platter (i.e. the Ultimate Crudité Board)

The gang pleaser on this board was this Tart Cherry Thyme Butter (once more with the thyme – so scrumptious!). Shelly’s recipe requires dried blueberries, which I couldn’t discover, however dried tart cherries provided a vibrant, candy aspect. I’d have by no means considered including compound butter to a veggie board, nevertheless it was an exquisite, fancy addition that was straightforward to make!

Veg Out Platter (i.e. the Ultimate Crudité Board)

For extra enjoyable board inspo, get the ebook, Platters and Boards!

Veg Out Platter (i.e. the Final Crudité Board)


  • 6 sprigs contemporary thyme
  • 7 ounces feta, cubed
  • 2 garlic cloves
  • four sun-dried tomatoes, halved
  • eight peppercorns
  • 1¼ cups extra-virgin olive oil
  • ½ cup unsalted butter at room temperature
  • 1½ tablespoons dried tart cherries
  • 1½ teaspoon freshy thume
  • 1½ teaspoon honey or pure maple syrup
  • 1 (15-ounce) can canellini beans, rinsed and drained
  • 2 tablespoons olive oil
  • 2 tablespoons torn contemporary basil leaves
  • 2 teaspoons contemporary rosemary leaves
  • 2 tablespoons contemporary lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon sea salt
  • freshly floor black pepper
  • ¼ cup water
  • 2 Persian cucumbers, sliced
  • 1½ cups blanched snap peas
  • three rainbow carrots, chopped
  • 2 heirloom tomatoes, sliced into wedges
  • 1 baguette, thinly sliced
  1. Make the Marinated Feta. Layer the thyme, feta, garlic, sun-dried tomatoes, and peppercorns right into a 16-ounce jar. Prime with sufficient olive oil in order that the substances are submerged. Chill till prepared to make use of. (If the olive oil thickens within the fridge, let it sit at room temp till liquid.).
  2. Make the Cherry Thyme Butter. Mix the butter, dried cherries, thyme, honey, and salt in a meals processor and course of till the butter is clean and the substances are included. Switch to a serving dish or retailer chilled, wrapped in parchment paper.
  3. Make the Herb-y White Bean Dip. In a meals processor, pulse the cannellini beans, olive oil, basil, thyme, rosemary, lemon juice and zest, salt, and pepper till mixed. With the meals processor working, slowly add the water and course of till clean. Switch to a serving bowl.
  4. Assemble the platter with the cucumbers, snap peas, carrots, tomatoes, baguette, the marinated feta, the cherry compound butter, and the herb-y white bean dip.



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