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–+ servings

Spring Vegetable Crudité Platter

A vibrant spring crudité platter built around crisp seasonal vegetables, smoky romesco, and vivid beet hummus. Fresh, abundant, and ideal for entertaining.
Prep Time 30 minutes
Cook Time 0 minutes
Total Time 30 minutes
Course: Cheese Boards & Grazing, Starters & Small Plates
Cuisine: Seasonal
Recipe Details: crudite board with dips, crudite platter, spring appetizer platter, spring crudite platter, spring entertaining platter, vegetable crudite platter
Servings: 8 Servings

Ingredients
 

For The Crudité Platter

  • 1 Bunch Asparagus Trimmed
  • 8 Oz Snap Peas
  • 4 Stalks Celery Cut Into Long Batons
  • 4 Small Carrots Or 2 Large; Peeled And Cut Into Batons
  • 3-4 Golden & Chiogga Beets Peeled And Thinly Sliced Or Cut Into Rounds
  • 1-2 Watermelon Radishes Thinly Sliced
  • 1 Bunch Breakfast Radishes Or Small Spring Radishes Trimmed
  • 2 Endive Leaves Separated
  • 2-3 Small Brussels Sprouts For Garnish
  • Microgreens Or Pea Shoots For Tucking In

For The Dips

  • 1 Cup Romesco Sauce See Linked Recipe
  • 1 Cup Beet Hummus Homemade Or Store-Bought

Instructions
 

  • Prep The Vegetables: Wash and dry all vegetables well. Trim, peel, slice, or cut into serving pieces that feel easy to grab and dip.
  • Blanch If Desired: If you prefer a slightly more tender platter, blanch the asparagus and snap peas briefly in salted boiling water, then transfer to ice water and dry thoroughly. This step is optional.
  • Fill The Bowls: Spoon the romesco and beet hummus into small serving bowls.
  • Build The Platter: Place the dip bowls onto a large serving board or platter, then arrange the vegetables around them in clusters, varying color, shape, and height as you go.
  • Tuck And Finish: Fill any gaps with microgreens or pea shoots for softness and movement. Chill lightly until ready to serve.

Notes

Vegetable Notes: Use what looks freshest at the market. Asparagus, snap peas, radishes, cucumbers, carrots, endive, celery, and spring roots all work beautifully.
Make Ahead: Prep the vegetables up to 1 day ahead and store them well wrapped in the refrigerator. Assemble the platter a few hours before serving.
Dip Options: If you want to change the second dip, Greek Goddess Dip, labneh, or Smoky Roasted Carrot Dip all pair beautifully with spring vegetables.
Serving: This platter is lovely on its own, but also works beautifully alongside cheese, olives, and a glass of chilled wine.