A crudité platter is a beautiful way to serve vegetables at any gathering.
A couple of weeks ago, I shared pictures from a baby shower brunch I hosted. For an appetizer, I created this crudité platter. When I was reading Modern Mix, by Eddie Ross, I was inspired by his beautiful crudité platter.
Isn’t that so pretty? I wanted to replicate something close to this but when I went to the grocery store, they only carried purple cabbage. I decided purple cabbage was better than no cabbage. You’re supposed to peel back the layers of the cabbage and place the sliced veggies in and around them. You use a melon baller to hollow out the center of the cabbage to add the dressing.
Try to use a pretty dish or bowl to hold the cabbage. I thrifted this beauty a while ago for a couple bucks.
So, the purple cabbage was a bit difficult because it didn’t peel back like the leafy green cabbage. My veggies aren’t as pretty as Eddie’s but I ended up liking the bold color of the cabbage. I added sliced celery, red pepper, carrots, and green pepper.
A little messy, crazy, and colorful. Ha, kinda like me!
The girls at the brunch didn’t realize it was an appetizer until I started eating it. They thought it was a centerpiece. Mmmmm yummy centerpiece.
It’s definitely one way to take up the veggie platter by a notch. The middle held the ranch dressing perfectly.
Simple with a bold punch! Try it! Your friends will totally be impressed.
Have a great day, friends!
Let all that you do be done in Love. 1 Corinthians 16:14