Chop all the vegetables. Slice 2 bell peppers into strips, slice 3endive into quarters, trim stems of 1 bunch of radishes and 1 bunch ofcarrots 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!
For a little loveliness, add a few simple, seasonal flowers too!