There are appetizers and party tricks, and then there’s the crudité platter: a showstopper masquerading as a pile of raw vegetables. But when done right, it’s less obligatory health corner, more gorgeous centerpiece with a side of pat on the back. Because nothing says “I have my life together” quite like serving vegetables people actually reach for. In this post, I’ll show you how to build a fresh, colorful crudité platter that’s easy to prep ahead, endlessly adaptable, and secretly the best part of any gathering.
I once made a charcuterie board for a work party and people went nuts over it. 90% of the people attending were vegan, so after pondering my options – that ranged from vegan cakes to vegan burgers – I decided to go with a crudité platter disguised as a charcuterie board (or was it a charcuterie board disguised as crudité platter?). Then I proceeded to berate myself for making something so boring and accepted the fact that no one would be getting anywhere near my stupid healthy platter.
I was fantastically wrong and that’s when I learned the power of a well executed crudite platter. It turns something mundane like a handful of raw vegetables and turns them into a party centerpiece.
Why You Should Make a Crudité Platter
First of all, if you’re the kind of person who enjoys hosting (planned and unannounced visits. I love friend drop-ins), I believe it’s always a good idea to have your fridge and pantry ready for those unexpected moments of hospitality.
I think a crudité platter is perfect for that because it accommodates all dietary restrictions and there’s a million ways to make it fun and indulgent. I like putting it together when I’m having someone over for an afternoon hang, when the stakes are low and you just want to have a little snack.
But it’s also something I like to do when I’m hosting a dinner party. It looks beautiful on the appetizer table and it gives guests the chance to make some small talk and get busy munching before dinner – and it buys you time to finish assembling the dessert stress-free.
More reasons why you should be serving raw vegetables on platters:
Healthy-ish but still fun: a vibrant option alongside cheese boards and pastries.
Endless dip pairings: Hummus, labneh, green goddess, whipped feta – endless options!!
Totally prep-ahead: Everything can be cut and chilled in advance.
Perfect for dinner parties or Netflix on the couch: Scales beautifully.
What to Include in a Crudité Platter
A simple crudité platter is beneficial for many reasons: it’s about bringing people together, which forges connections, a way for people to socialize at home. It’s beautifully arranged, a form of arts and crafts, and a fun way to eat, discover, and taste with your bare hands. It showcases smells, tastes, textures, colors, and crunch. And it’s great for brain health (did you know that in order to supercharge your gut health, you should aim to eat 30 different types of fruits, vegetables, nuts, and seeds per week?) so a mix of vegetables add not only colors and textures, but also a good amount of fiber.
Use a mix of textures, colors, and shapes for visual impact. Here’s a good starter list:
Fresh Veggies:
- Carrots (rainbow, sliced on a bias)
- Radishes (whole or halved)
- Snap peas
- Cucumber spears
- Endive leaves
- Cherry tomatoes
- Blanched green beans or asparagus
- Bell pepper strips
Optional Upgrades:
- Heirloom baby vegetables
- Steamed baby potatoes
- Pickled veg (cauliflower, onions, okra)
- Sliced fennel or kohlrabi for crunch
Dips (choose 1–3):
- Whipped feta with lemon zest
- Hummus (classic, beet, or harissa)
- Green goddess dip
- Labneh with olive oil and za’atar
- Herby yogurt ranch
- Romesco or muhammara
Tip: Add a bowl of flaky salt or dukkah to sprinkle over veggies before dipping.
How to Arrange a Crudité Platter
Choose a board or platter: wooden, serving trays, marble, or even a baking sheet.
Place dips first: space them out in little bowls.
Fan and cluster veggies: group by color or shape, but mix it up enough to look natural.
Use height: play with heights when placing the vegetables, perhaps try stacking cucumber spears like firewood.
Fill in gaps: fresh herbs, edible flowers, or lemon wedges work beautifully.
Tips for a Crudité Platter That Stands Out
- Blanch certain veggies: like green beans and asparagus, just 1-2 minutes in boiling water, then ice bath.
- Keep it cold: chill veggies before serving. If it’s a summer picnic, use an insulated tray.
- Make it seasonal: in spring, include snap peas and radishes. In fall, think raw beets or roasted squash wedges.
- Let the sale rack decide your menu: I’m a big fan of snapping up whatever’s on sale and making the most of it. You’ll surprise yourself with the unexpected amount of wonderful flavor, color, and texture combinations you’ll end up adding to your platter. It’s a great exercise in creativity and an easy way to stay within budget.
This Roasted Eggplant and Red Pepper Dip is always a hit.
Tips on How to Build a Charcuterie Board.
This Smoked Salmon Dip is delicious and a great way to add a little bit of protein and healthy fats to your platter.
FAQ: Crudité Platter Edition
Q: Can I prep a crudité platter the night before?
A: Yes! Store chopped veggies in airtight containers lined with damp paper towels. Dips can be made 2 days in advance.
Q: What’s the best dip for a crudité platter?
A: You can’t go wrong with whipped feta, labneh, or a classic green goddess.
Q: How do I keep veggies from getting soggy?
A: Pat dry after rinsing and store in the fridge. For extra crispness, soak in ice water just before serving.
Q: Can I serve warm dips with crudités?
A: Sure! Warm spinach-artichoke dip or a melted cheese fondue can be excellent pairings.
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How to Build a Stunning Crudité Platter (That Actually Gets Eaten)
20
minutes8
minutesIngredients
1 bunch carrots, sliced lengthwise
1 bunch radishes, halved
cucumbers, sliced
1-2 bell peppers, sliced
hard boiled eggs, cut in half
corn of the cob, cut into small pieces
chives, chopped
flaky sea salt
black pepper
baguette, sliced
- Vinaigrette:
1/4 cup extra-virgin olive oil
2 tbsp lemon juice
1/2 tbsp whole grain mustard
1 tbsp maple syrup or honey
1 cloves garlic, pressed or minced
salt and black pepper
Directions
Make the vinaigrette: in a bowl or measuring cup, combine all of the ingredients. Stir well with a small whisk or a fork until the ingredients are combined and emulsified. Taste, and adjust ratios as necessary.
Assemble the platter and sprinkle with flaky salt, black pepper, and chopped chives. Serve with baguette and vinaigrette.
@heythereannao watch me turn raw veggies into a party trick
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