A Spring Crudite Platter

Spring is the perfect time to bring fresh, vibrant flavors to your table. A beautifully assembled crudité platter is not only easy to create but also makes a stunning centerpiece for any gathering. Pair it with your favorite dips—or even our easy olive tapenade—to delight your guests with a colorful spread of crunchy, seasonal vegetables.

What You’ll Need

• Celery
  Cut into thin, elegant strips. Reserve and separate the leafy tops; sprinkle them throughout the platter for a pretty pop of green.

• Baby Corn
  A fun, whimsical addition that adds both color and texture.

• Radishes
  Peppery and crisp, radishes shine especially in the spring. Slice them in half or into rounds for easy snacking.

• Baby Carrots
  Look for colorful varieties—like purple and yellow—to add visual interest and a sweet, earthy flavor.

• Snap Peas
  Crunchy and bright. Consider splitting them halfway for a delicate, “flowering” presentation.

• Edible Flowers
  These beautiful blooms are the ultimate garnish—use them sparingly for a show-stopping final touch.

How to Assemble

1. Prep Your Veggies
   Wash and dry all your vegetables thoroughly. Slice, trim, or halve them as needed. Keep shapes uniform for a polished look.

2. Layer and Arrange
   Choose a large serving board, tray, or platter. Start with larger items (like celery sticks and carrots), then fill in gaps with smaller veggies (radishes, snap peas, and baby corn).

3. Garnish with Flair
   Sprinkle the reserved celery leaves across the platter. Gently place edible flowers on top to add pops of color.

4. Serve and Enjoy
   Place dips or spreads—like a classic ranch, hummus, or an olive tapenade—in small bowls around or in the center of the platter. Encourage guests to mix and match flavors as they please!

With Love,

Cristina