loveandlemons4.8
Ultimate Crudité Platter
This crudité platter is a guaranteed hit at parties! Full of crisp, creamy, sweet & salty components, it's a fun, delicious appetizer from the book Platters and Boards by Shelly Westerhausen.
👥 6 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●bowl
📝 Preparation Steps
1
Make the Marinated Feta. Layer the thyme, feta, garlic, sun-dried tomatoes, and peppercorns into a 16-ounce jar. Top with enough olive oil so that the ingredients are submerged. Chill until ready to use. (If the olive oil thickens in the fridge, let it sit at room temp until liquid.).
feta, cubed7 ouncespeppercorns8cups extra-virgin olive oil1 1/4olive oil2 tablespoons
2
Make the Cherry Thyme Butter. Combine the butter, dried cherries, thyme, honey, and salt in a food processor and process until the butter is smooth and the ingredients are incorporated. Transfer to a serving dish or store chilled, wrapped in parchment paper.
3
Make the Herb-y White Bean Dip. In a food processor, pulse the cannellini beans, olive oil, basil, thyme, rosemary, lemon juice and zest, salt, and pepper until combined. With the food processor running, slowly add the water and process until smooth. Transfer to a serving bowl.
cups extra-virgin olive oil1 1/4olive oil2 tablespoonsfresh lemon juice2 tablespoons
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.
feta, cubed7 ounces
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