A good sharing platter does not need to be heavy or complicated. With crunchy vegetables, a few beautiful colours and two flavoursome dips, you can quickly put something on the table that everyone will naturally reach for.
Crudités is simply the French term for raw vegetables served in bite-sized pieces. In this version, we pair them with pesto arrabbiata and a mild bruschetta dip. Fresh, savoury and just informal enough to feel inviting.
- Serves: 4 as an appetiser
- Total time: about 20 minutes
- Difficulty: easy
- Occasion: drinks, a lunch spread or a starter
Ingredients for vegetable crudités with pesto and bruschetta dip
For the vegetables
- 1/2 cucumber
- 3 carrots
- 150 g sugar snap peas
- 1 bunch of radishes
- 1 small radicchio
- 8 green asparagus spears
- 1/2 lemon
- salt and freshly ground pepper
For the dips
- 1 jar of pesto arrabbiata, or another pesto of your choice
- 1 jar of bruschetta ratatouille
- 2 tablespoons Greek yoghurt to soften one of the dips, optional
Allergens: pesto may contain milk, nuts or other allergens. Bruschetta mix and yoghurt may also contain allergens. Always check the label on packaged products if you need to allow for an allergy or intolerance.
Method
- Wash everything thoroughly. Rinse the vegetables under cold running water and dry them well. Dry vegetables stay crisper and prevent the dips from becoming watery.
- Cut into practical shapes. Cut the cucumber and carrots into batons. Halve larger radishes, separate the radicchio leaves and remove the woody ends from the asparagus. Leave small sugar snap peas whole.
- Check the asparagus. Thin, fresh green asparagus can be served raw. If the spears are thick or fibrous, blanch them briefly in boiling water and cool them immediately in iced water. Pat dry afterwards.
- Season lightly. Sprinkle a little lemon juice only over the vegetables that benefit from it. Add a pinch of salt and pepper just before serving; salting too early draws moisture from the vegetables.
- Prepare the dips. Spoon the pesto and bruschetta into two small bowls. If desired, stir some yoghurt into the spicier dip for a milder, creamier version.
- Arrange the platter. Position the dips first, then loosely arrange the vegetables around them. Alternate colours, heights and shapes, and serve straight away.
How to get the recipe just right
Crunch starts with thorough drying
Water easily remains between leaves and on the skins after washing. Pat everything dry with a clean cloth. This small extra step makes a noticeable difference, especially with cucumber, radishes and radicchio.
Not every vegetable needs to be cut the same way
Variety is what makes a platter appealing. Batons are useful for dipping, but include leaves, round radish halves and whole sugar snap peas too. Most importantly, make sure each piece can be eaten in one or two bites.
Two dips offer choice without extra effort
Choose one spicy and one milder flavour. The platter will feel generous while taking hardly any longer to prepare. Give each dip its own spoon to keep flavours and crumbs separate.
Variations that work well too
- Add peppers, celery, fennel or small tomatoes for more colour.
- Serve hummus or whipped feta as a creamy third dip.
- Create a child-friendly platter with mild pesto, cucumber, carrot and small peppers.
- For a more substantial lunch, add olives, crackers and cubes of cheese, while keeping the vegetables visually centre stage.
Preparing ahead and storing
You can wash and cut the vegetables a few hours ahead. Keep each type covered in the fridge, preferably with a slightly damp clean cloth beside the carrots and radishes. Add the lemon, salt and pepper only just before serving.
Do not leave dips out of the fridge for longer than necessary, especially if you have added yoghurt. Keep leftovers only if they have remained chilled and have not been repeatedly shared by everyone.
How to serve and style the dish
Start with the dip bowls
Place two small bowls slightly apart rather than exactly in the centre. This naturally creates areas where you can arrange the different vegetables.
Repeat colours
For example, place a few radishes in two separate areas and distribute the green vegetables across the platter. This repetition keeps the arrangement calm, even when the board is generously filled.
Play with height
Stand some of the carrot and cucumber batons upright in a low glass. This saves space and instantly adds rhythm to the table.
Leave some space
A platter does not need to be filled to the edge. Leaving a little of the surface visible between the vegetables keeps everything looking fresh and makes it easy to top up during drinks.
Explore trays and serving boards for an appetiser arrangement that brings colour and simplicity together beautifully.
Frequently asked questions
Which vegetables can you serve raw as crudités?
Cucumber, carrot, radishes, peppers, fennel, celery, sugar snap peas and young, thin asparagus are all good options. Wash everything well and blanch any vegetables that are too firm or fibrous when raw.
How do I prevent cut vegetables from drying out?
Keep them covered in the fridge and do not cut them earlier than necessary. Carrots and radishes stay fresh beside a slightly damp cloth; cucumber is best kept dry.
Can I prepare the platter a day ahead?
You can cut most of the vegetables in advance, but assemble the platter shortly before serving. This keeps every element fresh and crisp.
What is the difference between pesto and bruschetta dip?
Pesto is usually smoother and oilier, while a bruschetta mix is often chunkier and contains more pieces of vegetable. Together they provide variety in flavour and texture.
A small dish with plenty of atmosphere
This vegetable platter proves that simple does not mean boring. With care in cutting, colour and presentation, a handful of everyday vegetables becomes an appetiser everyone will happily return to.
