Crudité Recipe
Cherry tomato, endive, hummus, bleu cheese, southwest ranch
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Ingredients
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Vegetables
Dips
Method
Preparation
- 1
Prepare the Vegetables
Rinse the cherry tomatoes under cold water and pat dry with a paper towel. Trim the endive by cutting off the root end, and separate the leaves. Rinse the leaves under cold water, and gently pat dry.
- 2
Assemble the Crudités
On a large serving platter, arrange the cherry tomatoes and endive leaves attractively. You can place the endive leaves upright for a more elegant presentation.
Serve
- 3
Add Dips
In small bowls, portion out the hummus, bleu cheese, and southwest ranch dressing. Place the bowls on the platter along with the vegetables for dipping.
- 4
Final Touch
Drizzle a little olive oil over the endive leaves and sprinkle with a pinch of salt and pepper if desired. Serve immediately.