Entertaining guests for dinner? Here's a quick and easy appetizer!
Prep Time: 15-20 minutes
Cook Time: 0 minutes
Total Time: 15-20 minutes
Servings: Enough to feed 6
Ingredients:
½ cup Grapes
1 Tangerine, peeled
½ cup of Strawberries, halved
1 Cucumber, peel and sliced
1 ½ cups of Heirloom Tomatoes
1 ½ cups Baby Carrots
1 cup Sugar Peas
½ cup Blueberries
½ cup Dried Dates
½ cup Mixed Nuts/Seeds (I used pistachios and pumpkin seeds)
¾ cup of preferred spreads (I used Hummus, a Vegan Cheese Spread, and Jalapeno Tofu Dip)
Variety of crackers (I used buttery, garlic and herb, and mini toast - they’re all plant-based!)
Instructions
Prepare your board of choice as your serving platter. I used a medium wooden cutting board. If you’d like, you can use sauce dishes to plate your dips. Since I bought my dips from the store, I prefer to use the saucers - in the case I need to refill a dip, and to prevent additional dip from being wasted.
Next, prepare your fruits and veggies. Give them a quick wash and pat dry with a towel. When it comes to your board contents, feel free to be creative. You can choose to cut your cucumbers into sticks, or half your tomatoes, etc. It’s totally up to you!
Scoop out your dips (if you’re using saucers), and fill them up.
Now it’s time to put your board together. First, I placed the dipping dishes. I used them as my guide to place the rest of the ingredients.
The second item I like to plate are my crackers. I typically just keep them in the shape that they’re packaged, but if they come in a bag, you can stack them into rows. Again, be creative with your board!
Last, I place all of my other fruits. I like to keep round shaped fruits and veggies in the center or tucked really tightly between other items - that way they don’t fall off the board.
Once you have everything on there, serve and enjoy!
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