Crudité is like charcuterie’s West coast, vegetarian cousin.
ie: a beautiful platter of raw or lightly blanched vegetables that are frequently served as an accompaniment to dips.
While a meat and cheese board is always a crowd pleaser, it never hurts to rotate in some veggies. With Easter this weekend, I wanted to share some appetizer inspiration. For my platter, I chose colorful carrots, thinly sliced cucumbers, snap peas, heirloom tomatoes, broccoli, cauliflower, endive leaves and sweet mini bell peppers.
The options are endless when it comes to arranging your spread, but my general rule of thumb is to start on the on corners and work your way in. I also like to layer cutting boards and use small bowls to add a little dimension.
Serve your crudités with carrot & orange mimosas and you’ve reached your daily veggie intake with a little bubbly too. 😉 Happy Easter!