Plant-based party platter

It’s the end of the year! What better way to close it than with a big platter of colourful, joyful veggies? Party food that will make you feel good not only during but also after the big celebrations. Feel free to play around with what dip you serve yours with. Our focus for this Green Tuesday is a black olive tapenade besides our recipes from the year thus far.

Happy 2020!

30 minutes
preparation time
0 minutes
cooking time
8 people's
appetizer

Ingredients

Dips:

Sides:

  • Carrots
  • Radishes
  • Fresh endive leaves
  • Cucumber
  • Olives
  • (Turkish) bread/ baguettes/ crostini

Black olive tapenade:

  • 200 g black olives (without pit)
  • 20 capers (stem removed)
  • 1 clove of garlic
  • 10 sun-dried tomatoes
  • 20 basil leaves
  • 4 tablespoons of olive oil
  • Salt & pepper

Method

Plan-based party platter:

  1. Prepare the dips of your choice one-by-one.
  2. Cut veggies and breads to desired size.
  3. Arrange in a circular shape playing with the colours.

Black olive tapenade:

  1. Add all ingredients into a food processor and blend until smooth.
  2. Salt to taste.

Enjoy! ❤

Notes

You can mix up the dips that you want to colour your party platter with. Any variations could work, let your creativity go wild!

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