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Ingredients
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Veggie Platter
Cheese & Fruit Cubes
Dips & Garnish
Method
Veggie Platter
- 1
Wash and Dry
Rinse all fresh produce under cold water. Pat dry with paper towels or a clean kitchen towel to remove excess moisture so veggies stay crisp.
- 2
Prepare Cucumbers
Trim the ends off the cucumber, then slice into 1/4-inch rounds. For variety, reserve some halves or long spears by cutting some rounds in half lengthwise.
- 3
Prep Bell Peppers
Cut bell peppers in half, remove stem, seeds, and membranes. Slice into 1/2-inch strips or bite-sized pieces suitable for dipping.
- 4
Trim Broccoli and Radishes
Cut broccoli into small, bite-sized florets. Trim radish stems and slice radishes in half or quarters depending on size.
- 5
Assemble Veggies
Arrange baby carrots, cherry tomatoes, cucumber slices, bell pepper strips, snap peas, broccoli florets, and radishes on a large platter or wooden board. Group like items together for an attractive display and easy picking.
Cheese & Fruit Cubes
- 6
Cube Cheeses
Using a sharp chef's knife, cut the cheddar, colby jack, and gouda/havarti into approximately 3/4-inch cubes. Aim for uniform size so they look neat and are easy to pick up.
- 7
Prepare Fruit
Wash grapes and pat dry. Core the green apple and cut into 3/4-inch cubes; to prevent browning, toss apple cubes immediately with a light squeeze of lemon juice if serving more than 30 minutes later. Chop dried apricots into bite-sized pieces.
- 8
Arrange Cheese and Fruit
Place cheese cubes in small mounds or rows on the platter, leaving space for fruit and nuts. Add grapes, apple cubes, and dried apricot pieces near the cheeses to create pairing options.
Dips & Garnish
- 9
Spoon ranch dip and hummus into small bowls or ramekins. Place the bowls on the platter or alongside it. Sprinkle chopped parsley over the cheeses and vegetables for color. Scatter toasted nuts in a small dish or lightly sprinkle around the fruit section if using.
