Unless you are an avid raw vegetable eater, seeing the standard assembled platter of bagged baby carrots, sliced cukes and celery sticks can make it hard to stifle a yawn.
It works. People eat it, but it is rare for anyone to RAVE over it.
Here are a few pointers to switching up your veggie style to have your guests pulling up a seat and digging in..
1. The Veggies No need to stick to the usual platter staples. Like carrots? Try some coloured carrots. Peruse the produce aisle for other vegetables you wouldn't mind eating raw. Think different colours, textures and flavours.
- green onions
- radishes
- fresh fennel
- zucchini
- assorted coloured tomatoes
- baby cucumbers
- snap peas
2. The Tools This is the time to dig out all of those garnishing tools and gizmos that you have tucked in your kitchen junk drawer.
- Carve slits, wedges or divots creatively into the veggies.
- Use a wavy slicer to slice up the usual veggies (even carrots look nice in thick slices!)
- Use a mandolin or vegetable peeler to create large shavings of harder vegetables
- Use a large melon-baller to create balls of softer, riper veggies (zucchini, cucumber)
3. Add some not-so-raw A true crudité platter includes blanched (barely boiled) and cooled vegetables. When you are in the produce aisle, don't overlook vegetables that you would like to eat if they were partially cooked. Oven-roasted tomatoes are a lovely centrepiece to a platter as are grilled vegetable slices.
4. Add final garnishes This is the final touch the platter to delight the senses.
- Tuck in fresh basil leaves or other fresh herbs to amp up the aroma of the produce.
- Drizzle with extra virgin olive oil to keep veggies from drying out too quickly.
- Season a few with salt, pepper or dried herbs. (Tomatoes and cucumbers NEED salt!)
5. And finally - the dip(s) Offer one dip at a minimum, two is lovely. My quick go-to? Stir in 1 tbsp each of mustard and honey into a 250ml container of sour cream. Honey-mustard dip - DONE!
Just as I suggest for other platters...if you can start with a base big enough to hold everything (including dips), you can easily move it from counter to table or patio with ease.
BONUS TIPS!
Re-think the container/service-style. Instead of large flat platter, cut the veggies
into tall sticks and stand them up in straight-edged glass or plastic containers. Add ice on the bottom to keep them fresh or some of your favourite dip for your guests to grab-and-go.- For appetizers that need to be portable (this is PERFECT for kids!), use clear cups to serve individual portions. Spoon some dip in the bottom of the cup and stand the veggies on top. Double-dipping will be no more!
Need other platters to feed the crowd?
Click here for my how-to on Cheese Platters!
Click here for my how-to on Fruit Platters!
Want to night out with great cuisine and a chance to learn a little about wine?
Why not join Stephanie at Wander Food & Wine for a wine tasting or class ?
OPENING FALL 2019!
CLICK HERE to see this season's schedule and for on-line registration.
