Learn how to make a crudités platter for the perfect party appetizer using a few simple tips. This French appetizer platter is packed with fresh vegetables and is sure to please the crowd!
Crisp, fresh vegetables arranged on a platter and served with a light dip or vinaigrette, it makes the perfect appetizer! While I love to put together a Mediterranean mezze platter with dolmas, roasted red pepper hummus and some fried halloumi, there is just something elegant and delightful about the simplicity of a French crudités platter that makes it one of my go-to's.
Table Of Contents:
What Are Crudités?
Crudités (pronounced kroo-di-teh) is a French appetizer consisting of whole or sliced raw vegetables usually dipped in a vinaigrette or dip. This classic French appetizer platter adds a lot of color to the table and is very easy to put together.
The key to a presentable crudités platter is in its simplicity. You only need an arrangement of raw vegetables and some kind of dip to start with, and from there you can slowly branch out and add more items to your veggie platter such as a couple of cheeses or a few pieces of fruit.
What Goes On A Crudités Platter?
- Raw Vegetables: Use at least 5 different vegetables and try to use what's in season. It's best to have a variety of vegetables so you can showcase different flavors, texture and colors. Some of our favorite vegetables to use are cauliflower, broccoli, celery, cherry tomatoes, carrots, sugar snap peas, fresh crisp asparagus, radishes, mini bell peppers and cucumbers.
- Marinated vegetables: A few marinated vegetables will add more flavor to the platter. We love adding kalamata or green olives, marinated artichokes or sun-dried tomatoes as well.
- Creamy dip: To bring this vegetable platter together, add one or two dips. Some of my go-to's are roasted garlic hummus, tzatziki and green goddess dressing.
How To Put Together A Crudités Platter
- Choose the platter: You want a platter or board that's large enough for all the vegetables you're using. It should also have enough space for one or two small bowl so you can fit the dips as well. Make sure the platter is not too large so you don't end up with a lot of empty spaces.
- Prepare the vegetables: Wash and dry all the vegetables and slice the larger ones such as carrots, cauliflower heads and celery.
- Arrange the dips: Place the dips on two ends of the platter. If the platter is small, use one dip and place the bowl in the middle.
- Arrange the vegetables: Place the vegetables (raw and marinated) around the bowl and on the platter. It's best to avoid placing vegetables with the same color next to each other (i.e. celery and cucumbers or red mini bell peppers and cherry tomatoes). A variety of texture and color makes the vegetable platter more appealing.
Tips To Make The Best Crudités Platter
- Keep it simple: The focus of a crudités platter is on the raw vegetables. Make sure not to go overboard with other additions and allow the veggies to shine.
- Mise en place: Make sure all the vegetables are washed, dried and cut. This will save you a lot of time when it comes to putting the platter together.
- The platter: Make sure the platter or board is large enough for all the items you're planning to use. If having a larger party, you can use two or more smaller platters as well.
- The dip: When it comes to decide for a dip for crudites platter, you want something fresh, creamy and delicious. Some of our favorites are spinach yogurt dip, hummus and tzatziki.
Frequently Asked Questions
You can cut and arrange the vegetables up to 2 hours before serving. I don't recommend preparing the vegetables the day before as they won't look and taste as fresh. As for the dips, you can make them the day before and refrigerate until you're ready to serve.
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Easy Crudités Platter
- Celery Cut into spears
- Persian cucumbers Cut into spears
- Carrots Peeled and cut into spears
- Mini bell peppers Whole or cut in half
- Sugar snap peas
- Cherry Tomatoes
- Olives Green or Kalamata
- Sundried tomatoes
- Marinated artichoke hearts
- Choose a platter that is large enough for the amount of vegetables you're using.
- Place one or two bowls of dips on the platter.
- Arrange the vegetables on the platter. It's best to have different colors, sizes and textures.