Haunted Forest Veggie and Herb Board
Equipment
- Knife
- Cutting Board
- Serving Platter
Ingredients
- 1 cup baby carrots
- 4 celery stalks, cut into sticks
- 1 cucumber, sliced into rounds
- 1 cup broccoli florets
- 1 cup cherry tomatoes
- 8 ounces whole white mushrooms
- 6 rosemary sprigs
- 1/4 cup fresh thyme sprigs
- 1/4 cup fresh parsley leaves
- 1 cup hummus
Instructions
- Rinse all vegetables under cold water and pat them dry with a clean towel.
- Cut the celery into sticks and the cucumber into rounds if not already prepared.
- Place the hummus in a small bowl and set it in the center of a large wooden board.
- Arrange the broccoli florets and rosemary sprigs around the hummus to form tree-like shapes.
- Add the baby carrots, celery sticks, and mushroom caps in clusters to fill out the forest base.
- Tuck the thyme sprigs and parsley leaves between the vegetables for added greenery.
- Place the cherry tomatoes and cucumber rounds in open spaces to complete the arrangement.
Notes
Keep the rosemary and thyme on the stems so they stay upright like small trees. If you need to prepare ahead, cut the vegetables earlier in the day and store them in water-filled containers in the fridge. Swap the hummus for ranch dip if you prefer a creamier option.
Course: Appetizer
Cuisine: American
Equipment: Knife, Cutting Board, Serving Platter
Cuisine: American
Equipment: Knife, Cutting Board, Serving Platter