This autumn crudités includes colorful veggies, concord grapes, olives, herbed brie and some very special surprises! A simple tomato bruschetta, smokey mushroom pâté and a little hummus makes this cheese and vegetable platter so beautiful and totally irresistible!
It’s October, so it’s time for my Spooky Movie Girl Club (just me and 2 of my friends) to get together and binge spooky movies! I wanted to make something seasonal and colorful, so I whipped up this pretty cheese and crudités platter!
One of my friends is vegan, so I wanted to be sure I had plenty for her to snack on that would be tasty for everyone too. This crudités was one of the most colorful and delicious platters I’ve ever put together!
The Ingredients
- A colorful assortment of fresh, bitesize, seasonal veggies
- A sweet, seasonal fruit like grapes, blackberries, figs, sliced pear, sliced apple, etc.
- A cheese (or 2)
- A sliced, toasted baguette or crackers
- Olives
- Something to dip the veggies into like hummus, green goddess dressing, herbed dips, etc.
- Bruschetta with seared tomatoes and roasted garlic
- Smokey, vegan mushroom pâté
I didn’t include the bruschetta and mushroom pâté recipes in the main recipe below because it would be too long, so just follow the recipes above before assembling the platter.
What You’ll Need
- Cutting board & sharp knife
- Saute pan & spatula
- Food processor
- Baking rack with grate
- Pastry brush
- 3 small-medium bowls
- 1 medium-large bowl
- 1 small cutting board
- Tin foil
- 2 small serving spoons
- 1 cheese knife
- 1 large tray – my tray is 16″x16″
How to Create This Autumn Crudités – Step by Step
The whole, beautiful thing was completed in about 2 hours, which included making the bruschetta and pâté, chopping the veggies, toasting the baguette and assembling the entire tray.
1. Slice 2 bell peppers into strips, slice 3 endive into quarters, trim stems of 1 bunch of radishes and 1 bunch of carrots and refrigerate.
2. Follow recipe for Bruschetta with Seared Tomatoes, Roasted Garlic.
3. Follow recipe for Vegan Mushroom Pâté.
4. Set oven temp to 350 F. (176 C.) Slice a baguette into thin slices and brush each slice with olive oil and sprinkle with garlic powder on a baking rack. Toast for 10-12 minutes.
5. Line a tray with tin foil and assemble chopped vegetables in the upper right corner. My tray is 16”x16.”
6. Place bowls for bruschetta, pâté and olives in the lower left along the edge of the tray. Place a small cutting board on the right side of the tray and fill in empty spaces with a little arugula.
7. Place a lovely bunch of concord grapes in the center and fill bowl with pâté. It’s nice to sprinkle a little smoked paprika on top.
8. Fill bowl with seared tomatoes for the bruschetta.
9. Fill bowl with olives.
10. Fill bowl with hummus or veggie dip and unwrap/place your cheese.
11. For a little loveliness, add a few simple, seasonal flowers.
12. Fill a bowl in the upper left with garlic toasts and serve your gorgeous crudités!
And just a suggestion: Constant Comment Hot Toddies or hot cider with a little whisky, orange, lemon and a cinnamon stick makes a perfect, cozy fall cocktail to serve with this gorgeous autumn crudités!
A Little More Autumn Recipe Inspiration
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How to Create a Gorgeous Autumn Crudités
Equipment
- cutting board & sharp knife
- saute pan & spatula
- food processor
- baking rack with grate
- pastry brush
- 3 small-medium bowls
- 1 medium-large bowl
- 1 small cutting board
- tin foil
- 2 small serving spoons
- 1 cheese knife
- 1 large tray – my tray is 16"x16"
Ingredients
- 2 bell peppers – orange and red
- 3 endive – sliced into quarters
- 1 bunch radishes
- 1 bunch carrots
- 1 baguette
- ¼ cup olive oil
- ½ cup olives
- 1 cup arugula
- 1 bunch concord grapes
- ½ cup hummus – or vegetable dip
- cheese – I used an herbed brie
- garlic powder – just a sprinkle
Instructions
- First, follow recipes for Bruschetta with Seared Tomatoes & Roasted Garlic and Vegan Mushroom Pâté.
- Chop all the vegetables. Slice 2 bell peppers into strips, slice 3 endive into quarters, trim stems of 1 bunch of radishes and 1 bunch of carrots and refrigerate.
- Set oven temp to 350 F. (176 C.) Slice a baguette into thin slices and brush each slice with olive oil. Sprinkle with garlic powder and place on a baking rack. Toast for 10-12 minutes.
- Line a tray with tin foil and assemble vegetables in the upper right corner. My tray is 16”x16.” Place bowls for bruschetta, pâté and olives in the lower left along the edge of the tray. Place a small cutting board on the right side of the tray and fill in empty spaces with a little arugula.
- Place a lovely bunch of concord grapes in the center and fill bowl with pâté. It’s nice to sprinkle a little smoked paprika on top. Fill bowl with seared tomatoes for the bruschetta. Fill bowl with olives. Fill bowl with hummus or veggie dip and unwrap/place your cheese.
- Fill a bowl in the upper left with garlic toasts and serve your gorgeous crudités!
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