appetizers
Ultimate Crudité Platter
Move over, grocery store veggie tray - here's the ultimate crudité platter for any party! Full of sweet & savory components, it's a delicious appetizer.
Ingredients
- 6 sprigs fresh thyme
- 7 ounces feta, cubed
- 2 garlic cloves
- 4 sun-dried tomatoes, halved
- 8 peppercorns
- 1 1/4 cups extra-virgin olive oil
- 1/2 cup unsalted butter at room temperature
- 1 1/2 tablespoons dried tart cherries
- 1 1/2 teaspoons fresh thyme leaves
- 1 1/2 teaspoons honey or pure maple syrup
- 1 15-ounce can cannellini beans, rinsed and drained
- 2 tablespoons olive oil
- 2 tablespoons torn fresh basil leaves
- 2 teaspoons fresh rosemary leaves
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest
- 1/2 teaspoon sea salt
- freshly ground black pepper
- 1/4 cup water
- 2 Persian cucumbers, sliced
- 1 1/2 cups blanched snap peas
- 3 rainbow carrots, chopped
- 2 heirloom tomatoes, sliced into wedges
- 1 baguette, thinly sliced
Directions
- 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.).
- 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.
- 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.
- 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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