Thanksgiving Veggie and Cheeseboard Appetizer
Thanksgiving is right around the corner. I only make one meal on Thanksgiving so having a spread of snacks for guests and yourself to enjoy is important. One easy and healthy way to this is with a giant crudite/ cheese plate combination. First step is decide what you want to display your food on. There are a couple options HERE. Have fun with it! You will also need cheese knives to slice your cheese.
Now to choose what to put on your platter. You will easily be able to put together something that will impress your guests without a lot of effort. Crudite does not have to just be vegetables and a dip and a cheese plate doesn’t just have to be cheese and crackers.
Crudite- Think not only raw veggies, but steamed and roasted to keep it interesting. Broccoli, radishes, cucumbers, tomatoes, bell peppers, green beans, snap peas to name a few options.
You can for-go the ranch and do a vinaigrette, green goddess dip, hummus, salsa, or a guacamole.
Cheese- Choose about 3 cheeses so you have a good variety. For soft look for brie, camembert, or a goat cheese. Firm options manchego, gouda, and gruyere. Aged options asiago, cheddar, pecorino or parmesan. A blue like gorgonzola is an option also. Pick a meat prosciutto, salami, pepperoni, other cured meats. Add in olives, nuts, dried fruits, pickles, and grapes. Fig jam and stone ground mustard are spreads that go well with a variety of these flavors. Lastly choose what you want to put these ingredients on or with crackers, sliced baguette, or bread sticks.
Tying this altogether is easy. Garnish with some fresh herbs like parsley or rosemary. Mix the crudite and cheese together on whatever you decide to put all of this on and spread it out if you are including other small bites. Remember to include small plates and napkins so your guests can pick and choose.
This was our spread last night and it ended up being our dinner.
Green Goddess Dip
4 Tablespoons sour cream or greek yogurt
2 Teaspoons Parsley
2 Teaspoons Dill
2 Teaspoons Chives
2 cloves garlic
juice of half a lemon