The New Crudité Platter

Late-summer produce is having a moment—perfect timing for a vibrant crudité platter. Think snappy carrots, cool cucumbers, and the prettiest blanched beans piled high with a few simple dips. I’ll share how to shop, prep ahead, and style everything so it looks abundant and stays crisp.

I feel like I almost never share appetizers. And I know, I say this every time I share an appetizer, but Ugh, I need some new material!

Anyway, no time for chit, chat, we have a SERIOUS Crudité Platter to talk about today. I mean, I mean?!?

Do you guys see this thing? I am in love.

Snacks on snacks on snacks. 🙂

Alright, so when it comes to Crudité platters I pretty much love them all. Veggies and dip are so my thing.

What You’ll Need (Veggies & Dips at a Glance)

• Veggies (buy the best you can find):

  • Crisp & sturdy: carrots, radishes, mini bell peppers, snap peas.

  • Watery/delicate: cucumbers, cherry tomatoes—pat very dry right before styling.

  • Great blanched: green beans, asparagus, broccoli; pull when color pops and they’re tender-crisp, then ice bath + thorough dry.

• Dips (2–3 varieties): whipped feta, hummus, tzatziki, or a herby yogurt; include at least one dairy-free option for guests.

• Crunchy extras: crackers, endive leaves, or toasted pita for scooping.

I’m not sure if you guys know this, or to be honest, if I even really knew this about myself, but like I love the idea of entertaining. Creating a menu, working on appetizers and drinks and basically just creating one gorgeous spread. I used to think this was not my thing because, to be completely honest, I’m not the worlds most social person (thanks Dad), but I love the planning and creative process that goes along with entertaining.

So this spring I’ve decided to work on my skills a bit. Think fun light menus and tons of appetizers….and drinks.

This platter is one of my most favorite creations yet. Unlike other crudité platters, this one is LOADED and has a really great mix of fresh and fried veggies.

Oh yeah, I went there. I’m talking about you fried asparagus and fried mozzarella stuffed zucchini blossoms. Like YUM!

Personally I love creating variety with appetizer platters, and honestly, a crudité platter of veggies and hummus can get a little boring. So I thought, why not create some textures, layers of flavor and just a little something different. Fried veggies with a light avocado ranch… SOOOO good, and way better and healthier than anything you could ever buy in the store. It’s also much faster to make, beats a quick trip to the store every time!!! This platter is still super healthy, but yet there’s a trace of indulgence coming off those fried veggies.

The perfect balance. 🙂

If you can’t find fresh zucchini blossoms (check Trader Joes, Whole Foods or your local farmers market), you can just simply use sliced zucchini rounds. Then add just the mozzarella cheese to your platter… DON’T leave the cheese out!

Also, don’t be afraid of frying the asparagus and zucchini. It’s just a simple shallow fry, super easy and totally not scary. The one bummer part is that once you fry the veggies they really need to be served right away. Once they sit too long, they just get kind of soggy. The good news is frying only takes a few minutes and the rest of the crudité platter can be prepared in advance and kept in the fridge.

Thinking this would be super cute for Mother’s Day? Or really any upcoming spring or even summer party!! Bring on entertaining season, I am ready for you!

FAQ:

How much should I buy per person?
Plan for a generous handful of veggies per guest, plus extra for big snackers and if this is the main appetizer. Offer 2–3 dips so everyone finds a favorite.

Can I prep this the day before?
Yes—wash/trim and store wrapped in slightly damp towels in airtight containers. Slice watery veg and salt tomatoes just before serving so they stay crisp.

Which veggies are best blanched vs. raw?
Green beans, asparagus, and broccoli shine when blanched to tender-crisp and shocked in ice water. Carrots, radishes, cucumbers, and snap peas are great raw if well-dried.

How do I keep the board looking fresh at a party?
Hold a small stash of veg in the fridge and swap in as the platter empties. Stir and refresh dips with a drizzle of olive oil and a sprinkle of herbs right before serving.

But really, isn’t this so pretty!?!? Promise it tastes even better! 🙂