Crudités

Crudités is a French dish that is a fresh vegetable board served with delicious dips like hummus. It’s the perfect way to add color and variety to your appetizers, and will be the star of your next party!

I like to balance out my party dishes with this veggie board because it is light and refreshing. I always serve dips and other appetizers that can be a bit heavy. Don’t get me wrong, they are my favorite thing to make and eat! If you are looking for some other fun appetizers to serve at your next party you’ve got to try this easy poolside dip, these perfect for a crowd ham and cheddar sliders, or these crispy air fryer chicken wings.

A crudités tray full of vegetables and hummus.

Crudités Platter

Don’t worry, I didn’t know how to pronounce crudités when I first saw it either! It’s a French word that is pronounced kroo-dee-teh which means a tray of raw vegetables that usually has a dip. I add hummus, because it is my favorite thing with raw veggies but a Ranch dip or a Greek yogurt dip would also be perfect. My biggest tip for making this tray is getting vegetables that you KNOW your family or friends will enjoy!

I like to serve a veggie tray or crudités along with other more filling and hearty party dishes like jalapeño poppers and little smokies. There’s a lot to be said about crunchy fresh vegetables to break up your snacking. It’s also a great way to keep lots of vibrant colors on your table.

Ingredients

Crudités is a perfectly fresh tray of veggies that you can serve anytime. It’s really important that you pick vegetables that are flavorful and in their prime. A bigger cucumber doesn’t mean a better or more flavorful cucumber. It’s a great time to figure out what size a vegetable is the most flavorful and to spend a few extra minutes at the grocery store picking the best you can find.

Dips

  • Hummus: I absolutely love making hummus at home because you can make it taste exactly the way you like. You can also get one from the store. I like to have a classic simple hummus and another more flavorful one. Whatever you choose, hummus is perfect for crudités!
  • Roasted Red Pepper Hummus: Roasted red pepper hummus is one of my all time favorite hummus recipes. It’s so easy to make, and it’s full of deep and savory flavors. It’s the perfect way to spice up your veggies.

Whole Vegetables

  • Asparagus: Asparagus has such a great flavor and is perfect for dipping! Cut the bottoms off and make sure to wash them well.
  • Cauliflower: Cauliflower is easier to eat in my opinion than broccoli, so I like to add it to my tray. It also tastes great with hummus!
  • Tri Color Carrots: I like the different colors of carrots for crudités, and they each have a slightly different flavor. I like to quarter them so that they are still long for dipping.
  • Sugar Snap Peas: These are everyone’s favorite! The pod is edible, so I usually just throw the whole pea on the plate and let my guests decide how they want to eat them.
  • Radish: I really like radishes raw. I slice them in half or into quarters so that they are easier to eat.
  • Cherry Tomatoes: Cherry tomatoes are so easy to pop in your mouth, and they are so juicy and refreshing.
  • Mini Sweet Peppers: The mini size are perfect for one bite, and they are so full of flavor.
  • Broccolini: I find people like broccolini better than heads of broccoli, so I always go with broccolini!
  • Rosemary, Thyme, and Sage: This is for garnish and smell mostly. It really makes the tray beautiful!

Sliced Vegetables

  • Eggplant: I love egg plant! I sliced it into quarters the long way so they were easy to dip. If you bought an older bigger egg plant, you might want to peel it. The peel can get bitter.
  • Celery: This is the obvious classic. It’s a great one to add!
  • Red Cabbage: I like to eat raw cabbage, but I know lots who don’t. Leave this out if it isn’t your thing!
  • Cucumber: Cucumber has the perfect crunch and goes great with hummus. It always disappears first! I like to slice it into long sticks that are easy for dipping.
  • Rainbow Chard: Chard has a stalk kind of like celery and a top like lettuce. I like the rainbow variety because of the beautiful color.
A close up of the tray and all of the veggies and hummus.

Crudités Recipe

You can assemble your crudités however you want. I like to arrange the veggies in different patterns and mix up the colors so that it looks interesting and appetizing. Make sure to wash your veggies really well before putting them on your board!

  1. Add Dip: On a large platter add the hummus dips.
  2. Add Veggies: Arrange the veggies around the dips and garnish with rosemary, thyme and sage.

Tips for Making Crudités

There is so much room for creativity in crudités! I like to make it differently every time because it keeps my family interested in it. I haven’t gotten tired of making it yet! Here are some tips for making your crudités tray.

  • How to Slice Veggies: I like to think about how I’m going to eat the veggie before I slice it. I want it to be easy to dip, and also avoid double dipping if I can! That means slicing the veggies bite size with enough room to hold onto it as well as dip it. The other thing you want to think about is how to slice it so the veggie tastes best. If you don’t like the flavor of the cucumber skin, peel it before slicing it.
  • Dips to Add: You don’t have to stick with just hummus! You can definitely branch out and just put whatever you love best with fresh veggies! A bleu cheese dip would be amazing, my family loves ranch. I make this veggie dip recipe a lot, and it’s always a crowd pleaser.
  • How to Choose Vegetables: My rule of thumb when choosing what to put on my board is what do people WANT to eat? There’s no point in putting eggplant on there if you know no one likes it! All of the veggies I chose are ones I know my family and guests would enjoy, so make sure to keep the people eating your crudités in mind when you are loading it up.
A hand dipping a celery stick into hummus from a crudités tray.

Storing Leftovers

Storing leftover crudités is so simple! You can just throw some plastic wrap over the top and pop it in the fridge. Here is how to store your crudités.

  • In the Refrigerator: Store your leftover crudités by covering your board with plastic wrap or putting all of the veggies in an airtight container and store in the refrigerator for up to 3 days. The veggies will start to get soft and unpleasant after a few days.

Other Boards to Try

I love party food! I’m a total snacker, and boards were made for me. If you are a snacker like I am, you need to try all of these recipes! They are perfect for gatherings or holidays, or just days you don’t feel like cooking.

Print

Crudités

Cruditès is a French dish that is a fresh vegetable board served with delicious dips like hummus. It's the perfect way to add color and variety to your appetizers, and will be the star of your next party!
Course Appetizer
Cuisine French
Keyword crudités, vegetable board
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 8
Calories 0.4kcal
Author Alyssa Rivers

Ingredients

  • 1 recipe for Hummus
  • 1 recipe for Roasted Red Pepper Hummus
  • Asparagus
  • Eggplant sliced into strips
  • Cauliflower
  • Tri Color Carrots
  • Celery sliced
  • Sugar Snap Peas
  • Radish
  • Cherry Tomatoes
  • Red Cabbage sliced
  • Mini Sweet Peppers
  • Cucumber sliced into strips
  • Broccolini
  • Rainbow Chard sliced
  • Rosemary thyme, sage, for garnish

Instructions

  • On a large platter add the hummus dips.
  • Arrange the veggies around the dips and garnish with rosemary, thyme and sage.

Nutrition

Calories: 0.4kcal | Carbohydrates: 0.04g | Protein: 0.02g | Fat: 0.03g | Saturated Fat: 0.003g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 1mg | Fiber: 0.01g | Vitamin A: 0.1IU | Calcium: 0.1mg | Iron: 0.01mg


Popular posts from this blog

‘Scientific Investigation and Discovery Ensures the Wine Industry Can Continue to Produce High Quality Wines,’ says Elizabeth Tomasino, Innovator of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Images Courtesy of Anita Oberholster, Tom Collins and Elizabeth Tomasino The Researchers Are Giving Wildfire-Plagued West Coast Wine Producers Hope. Smoke taint is one of the greatest threats to America’s West Coast wine regions, with wines from over half the vintages of the last decade affected. In the age of climate change , as wildfires become an increasingly regular part of life, the need for more research into the effects of smoke on grape growing and winemaking takes on new urgency. Enter three researchers: Anita Oberholster at the  University of California, Davis ; Tom Collins at  Washington State University  and Elizabeth Tomasino at  Oregon State University . Individually, Oberholster, Collins and Tomasino had already been working on topics related to smoke and wine, but when the three applied for and received a four-year Specialty Crop Research Initiative (SCRI) grant in 2020, they combined forces, bringing research experience from their respective states to the table
Read more

The House Is ‘Intrinsically Tied to Provence,’ says Cyprien Roy of Domaines Ott, European Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of Lucy Beaugard The Historic Rosé Producer Has Never Chased Trends. For many wine lovers in the United States and beyond, Domaines Ott rosé —in its iconic amphora-shaped bottle—influenced their impression of one of the essential products of Provence . The plurality of Domaines Ott is derived from three properties: historic Château Romassan in Bandol ; Clos Mireille, a former monastery at La Londe Les Maures; and the windswept flagship Château de Selle in Taradeau. “Domaines Ott has been producing rosé for more than 100 years,” says Cyprien Roy, communications manager at Maisons Marques & Domaines USA, Inc . representing Louis Roederer, owner of Domaines Ott. Though often credited for elevating the popularity of high-end Provençal rosé around the world, the company is “not in it for producing wines that are trendy,” says Roy. Domaines Ott was founded in 1912 by Marcel Ott, a young agronomist from Alsace who found enough viticultural inspiration in Provence t
Read more

DoorDash Reintroduces: Merchant Suite to Help Restaurants Unlock New Potentials for Growth

Image
  In the face of a tough economy, supply chain interruptions, and industry-wide obstacles, small and mid-sized restaurant owners are finding it more difficult to grow their businesses. These restaurants moved with agility during the pandemic, optimizing operating models to better support their communities and their bottom line, but many are still struggling to recover as the pandemic endures and we brace for the looming recession. Through collaboration with third-party partners like DoorDash, thousands of restaurants discovered a consumer appetite for on-demand delivery that drove new revenue. This shift not only helped keep smaller operators afloat, but it introduced them to new customers at a time where consumer engagement is crucial and demand for delivery continues to grow.  Restaurateurs have seen firsthand how much opportunity exists for their businesses and food delivery apps when they work together and know that the future of the industry is highly collaborativ
Read more

Reese’s Fudge

Image
An easy 3 ingredient no-bake fudge that has Reese’s Peanut Butter Cups inside. Reese’s fudge is creamy and delicious and only takes 20 minutes to throw together! It will have the whole family wanting more. Calling all peanut butter lovers! Here are a few more sweet treats I know you’ll love: peanut butter fudge , 3-ingredient peanut butter cookies , and of course – my tried and true peanut butter bars ! 3-Ingredient Reese’s Fudge Reese’s fudge is the king of easy desserts. And no baking is required! Could there be anything better? This fudge is packed with rich peanut butter chocolate flavor. It just melts in your mouth! Honestly, this turned out so much better than expected and I couldn’t stop eating it. Everyone that I gave the fudge to was obsessed with it as well. This is your sign to make some right now! Homemade fudge is the absolute best. With how simple it is to make, there’s really no reason not to! It only takes 3 ingredients. (Yes, you read that right!) Peanut butter
Read more

Hummingbird Cupcakes

Image
A bite-sized take on a classic Southern dessert, these hummingbird cupcakes are sure to win your heart! Filled with pecans, chopped fruit, and topped with smooth cream cheese frosting, you won’t be able to stop at one! One of the unique things about hummingbird cake is that it’s filled with coconut and pineapple! If you love tropical fruits, this is the dessert for you! A few more recipes I think you’ll love are this pineapple upside down cake , coconut cream cake , and key lime poke cake ! Hummingbird Cupcakes With Cream Cheese Frosting If you’ve never had hummingbird cake before, you’re in for a treat! There’s a reason it’s been popular since the 70s! It’s similar to carrot cake in terms of spice and texture, but filled with coconut and pineapple for a pop of tropical flavor. In cupcake form, it’s even better! These delicious spiced cupcakes are so good, you won’t be able to stop at one. All of the tasty mix-ins these cupcakes have make them so amazing! Plus, they’re supremely
Read more

Move Over, White Claw: Hard Seltzer Goes Craft

Image
Getty Images There was derision in certain drinking circles when hard seltzer first captured the beverage zeitgeist in the mid-2010s . Then, when it became apparent that the fizzy fruity category was going to become a permanent fixture in consumer fridges around 2018 , many makers raced to catch up with demand. These days it’s clear that there are two hard-seltzer options: larger national brands—like White Claw , Truly and High Noon —and craft producers and upstarts that offer smaller-batch offerings. Hard Seltzer Finds Its Footing in Craft Spaces Mirroring the craft beer industry of the last 20 years, a lot of the innovation in hard seltzer flavor is happening through the smaller producers. And their offerings give consumers a chance to drink local and taste a sense of place. “Honestly, I don’t see the big brands as competition,” says Nick Smith the owner of Lumpy Ridge Brewing Co. in Estes Park, Colorado . “We’re playing different games. I believe in what makes us craft an
Read more

‘We’re Trying to Create a Legacy Region,’ Says Austin Hope, Winemaker and President of Hope Family Wines, American Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of John Fedorowicz The Winery has Championed Paso Robles Since its Days as a Cow Town. Though today it’s a globally recognized wine country full of stylish tasting rooms and lined with vines as far as the eye can see, Paso Robles , California , was little more than a dusty cowboy town when Chuck and Marilyn Hope bought land to plant vineyards here in 1978. Four decades later, Hope Family Wines produces a wide range of internationally distributed brands that are respected for both quality and affordability as well as market-leading creativity. “We became one of the larger farmers in the area,” explains their son, Austin Hope, who went from a kid playing in vineyards to a visionary for the family’s wine portfolio almost 30 years ago. “There wasn’t anyone here at the time. We went through the whole cycle of the wine industry.” They grew Zinfandel during the height of the White Zin craze, empowered the region’s Bordeaux boom and were an early adopter of the Rhône g
Read more

‘In Wine, the Most Important Decisions are Long-Term Decisions,’ says Sebastian Zuccardi, Director of Winemaking of Zuccardi Valle de Uco, New World Winery of the Year | Wine Enthusiast’s 2022 Wine Star Awards

Image
Image Courtesy of ZUCCARDI VALLE DE UCO / WINESELLERS LTD Letting the land and fruit of Argentina’s Uco Valley speak through wine has been a painstaking process of research and study. “ Zuccardi Valle de Uco is Uco Valley ,” says Sebastian Zuccardi, director of winemaking and third generation of the Zuccardi family. The winery has focused on elevating the Uco Valley region while positioning itself as one of its most iconic wine producers. The Zuccardis’ innovative spirit guided them to the Uco Valley in the early 2000s. Since then, they have explored it thoroughly, from a macro to a micro perspective. As a result, their winery is currently praised for its wines made with grapes from acclaimed appellations such as Altamira, Gualtallary and San Pablo. “As a family,” says Zuccardi, “what we did well was create something with deep roots by first understanding the region, then purchasing land, learning more about the region and finally building a winery.” In 2009, Zuccardi and his tea
Read more

Cocktail Competitions Promise Opportunity. But Who Really Wins?

Image
  For major spirits companies, cocktail competitions have long been a way to get products into the hands of creative bartenders and customers. Events start at the local level and scale all the way up to international tournaments, with potential for major prizes, mentorship from past winners, and rapid career growth.  Despite the potential benefits of getting involved with these kinds of events, not every brand wants to (or is able to) host. Independent spirit brands like Good Vodka , a vodka made from coffee fruit, find competitions too expensive and time-consuming for their small teams, which instead builds relationships with bartenders by “doing the legwork from bar to bar, account to account,” explains co-founder Tristan Willey. Willey won an Old Forester Old Fashioned Competition while working at Nomad, in addition to serving as a judge for similar competitions. He notes that judging comes with its own challenges, like drinking many Bloody Marys in quick success
Read more

A Simple Scotch and Soda Is a Refreshing Classic

Image
Stocksy Learning how to make the best Scotch and soda might sound unnecessary. After all, it’s just a combination of Scottish whisky , sparkling water and ice. In a glass. Mixing up a Scotch and soda should be as easy as falling off the proverbial log. However, it turns out there are a number of considerations that go into making the ideal version of this drink, also known as the Scotch highball. The History of the Scotch and Soda Its precise origins are murky, but the combination of Scotch and soda was making the rounds in both Britain and the U.S. in the late 1800s. Cincinnati barman C.F. Lawlor includes a whiskey and soda drink called the Splificator in his pioneering 1895 book The Mixicologist , plus a “High Ball” cocktail that features brandy or whiskey and seltzer over ice. More proof linking the Scotch and Soda to this era is a 1927 letter written by bartender and author Patrick Gavin Duffy, which was published in the New York Times. In it, Duffy states that he rarely s
Read more