The Tale of Peter Rabbit: Crudité Platter
The centerpiece of this meal really is this crudité platter. When you think of Peter Rabbit and any kind of dish that it associates with, it has to be a large plate of beautiful seasonal vegetables. The plate is just bursting with color and it’s the perfect dish to bring in the Spring season and celebrate the Easter holiday. The idea of this platter is to serve the best seasonal vegetables you have access to. The flavors are so simple so it’s important to get the best ingredients.
To pair with the beautiful vegetables, I decided to serve it with fresh ricotta flavored with a bit of minced chives, lemon juice, and garlic. You can really flavor the ricotta with whatever you have. Honey would have been an amazing addition! On top of the ricotta dip, I add crumbled rye toast. I love the flavor of rye and the the crispy texture really adds to the whole dish. I originally came up with idea because I wanted it to look like soil in a vegetable garden.
The Tale of Peter Rabbit: Crudite Platter
First he ate some lettuces and some French beans; and then he ate some radishes;
THE TALE OF PETER RABBIT, BEATRIX POTTER
The Tale of Peter Rabbit: Crudite Platter
The Tale of Peter Rabbit: Crudité Platter
Ingredients
- 1 bunch small colorful carrots washed and peeled
- 10 small sweet bell peppers halved and seeds removed
- 3 cups cherry tomatoes
- 1 bunch green beans
- 2 cups fresh ricotta
- 2 cloves garlic finely minced
- 1 medium lemon zested and juiced
- 1 tbsp minced chives
- 2 slices rye toast toasted and crumbled
Instructions
- In a bowl, mix together the ricotta, garlic, lemon, and chives. Season with salt and pepper. Refrigerate, covered, until needed.
- Nicely arrange the vegetables on a platter. Place the ricotta in the center. If the carrots are quite large, slice it in half. Halve the bell peppers and remove the seeds.
