Ultimate Crudité Platter

The Ultimate Crudité Platter is a vibrant celebration of fresh, crisp vegetables paired with creamy, flavorful dips.

In just 20 minutes, you can assemble a stunning spread that’s as visually appealing as it is delicious.

Think crunchy carrots, juicy bell peppers, and tender snap peas, all perfectly complemented by rich hummus or zesty ranch.

This platter is a feast for the senses, offering a delightful mix of textures and colors that will brighten any table.

Perfect for entertaining or a quick snack, this recipe is both effortless and impressive. The combination of fresh, wholesome ingredients ensures every bite is refreshing and satisfying.

Whether you’re hosting a gathering or treating yourself, this platter is a crowd-pleaser that’s as nourishing as it is indulgent. Dive into a medley of flavors that’s sure to leave everyone reaching for more!

Ingredients for the Ultimate Crudité Platter

• Marinated Feta:
  • 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 (enough to submerge ingredients)
• Tart Cherry Thyme Butter:
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 tablespoons dried tart cherries (substitute with dried cranberries if needed)
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons honey or pure maple syrup
  • Pinch of sea salt (optional)
• Herb-y White Bean Dip:
  • 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, to taste
  • 1/4 cup water (adjust for desired consistency)
• For Serving:
  • 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

Step-by-Step Instructions

1. Make the Marinated Feta:
   1. Layer the thyme sprigs, cubed feta, garlic cloves, sun-dried tomatoes, and peppercorns in a 16-ounce jar.
   2. Pour in enough olive oil to fully submerge the ingredients.
   3. Seal the jar and refrigerate until ready to use. (If the oil thickens in the fridge, let it sit at room temperature until liquid again.)
2. Make the Tart Cherry Thyme Butter:
   1. In a food processor, combine the butter, dried cherries, thyme, honey (or maple syrup), and a pinch of salt.
   2. Process until smooth and well combined.
   3. Transfer to a serving dish or wrap in parchment paper and chill until ready to use.
3. Make the Herb-y White Bean Dip:
   1. In a food processor, pulse the cannellini beans, olive oil, basil, rosemary, lemon juice, lemon zest, salt, and pepper until combined.
   2. With the processor running, slowly add the water and process until smooth and creamy.
   3. Transfer to a serving bowl and set aside.
4. Assemble the Platter:
   1. Arrange the sliced cucumbers, blanched snap peas, chopped carrots, and heirloom tomato wedges on a large platter.
   2. Add the sliced baguette, marinated feta, cherry thyme butter, and white bean dip to the platter.
   3. Serve immediately and enjoy!

Perfect Pairings: Sauce and Topping Ideas

Elevate your crudité platter with additional dips and spreads! Try a tangy tzatziki made with Greek yogurt, cucumber, and dill, or a smoky roasted red pepper hummus for a flavorful twist.

For a touch of sweetness, drizzle honey over the marinated feta or sprinkle toasted nuts on the white bean dip for added crunch.

Stylish Serving Suggestions

Arrange your platter like a pro! Use a large wooden board or slate tray for a rustic look. Group veggies by color for a vibrant display, and place dips in small bowls or ramekins for easy access.

Add fresh herbs like thyme or rosemary sprigs as garnish for a finishing touch that’s both pretty and aromatic.

Storage and Freshness Tips

Store the marinated feta and cherry thyme butter in airtight containers in the fridge for up to 5 days. The white bean dip stays fresh for 3 days when refrigerated.

Let the feta and butter sit at room temperature for 15 minutes before serving to soften. Keep sliced veggies crisp by storing them in a damp paper towel-lined container.

Quick Swaps: Recipe Variations

Customize this platter to suit your taste! Swap feta for goat cheese in the marinade, or use dried cranberries instead of cherries in the butter.

For the dip, try chickpeas or navy beans instead of cannellini beans. Add radishes, bell peppers, or jicama to the veggie lineup for extra variety and crunch.

Time-Saving Hacks

Prep ahead to save time! Make the marinated feta and cherry thyme butter up to 2 days in advance. Use pre-washed and pre-cut veggies from the store to cut down on prep work.

If you’re short on time, substitute store-bought hummus or dip for the white bean dip—just add fresh herbs for a homemade touch.

Ultimate Crudité Platter

Amy

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Total Time 20 minutes mins

Servings 0

Ingredients

  

Marinated Feta

• 6 sprigs fresh thyme
• 7 ounces feta, cubed
• 2 cloves garlic
• 4 sun-dried tomatoes, halved
• 8 peppercorns
• 1 1/4 cups extra-virgin olive oil

Tart Cherry Thyme Butter

• 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

Herb-y White Bean Dip

• 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

For serving

• 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

Instructions

 

• 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.

Keyword crudité ideas, fresh vegetables, healthy appetizers, party snacks, vegetable platter

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