Holiday Vegetable Wreath

Course: Appetizer, Snack

Cuisine: Christmas, North American

Prep Time: 30

Total Time: 30

Servings: servings

Calories: 35kcal

Author: Lord Byron's Kitchen

Every party needs a platter or two of finger foods for everyone to munch on. No matter what type of party you're hosting, it most certainly needs a Holiday Vegetable Wreath platter. This gorgeous wreath is prepared using fresh broccoli, cauliflower, tomatoes, cucumbers, and more! Serve with your favourite vegetable dip!

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Ingredients

2 large broccoli, washed and cut into bite-sized florets
1 small cauliflower, washed and cut into bite-sized florets
1 pint cherry or grape tomatoes, mixed colours preferred
1/2 large cucumber, sliced
1 large yellow bell pepper
fresh sage leaves
fresh thyme sprigs

Instructions

The first thing you want to do is to source a board. The number of people you are serving and the number of items you have to place on the board will help to determine the size you will need. You can use a cutting board, a charcuterie board, or even a large marble slab.
Before you begin, place the bowl you’ll be using for the dip right in the middle. You don’t need to fill it with dip just yet. Use the empty bowl as the center of the wreath and build around it.
Working with the broccoli first, build around the bowl, creating what you might call the template of the wreath. Not every space or gap needs to be filled in with the broccoli. Just be sure to place each piece of broccoli meticulously down so that the best side is up. Sometimes, broccoli can have lighter green or yellow sections. Just hide those by pointing them downward, if possible.
Next, go around the board with the cauliflower florets. Fill in some of the gaps if there are any. If there are no gaps, you can start to build onto the broccoli to create height.
Add pops of colour with orange and red cherry or grape tomatoes.
Slice the cucumber and use a small star-shaped cookie cutter to cut stars from some of the cucumber slices. Tuck in the sliced cucumbers and dot the top of the wreath with the cucumber stars.
Cut the yellow bell pepper into large pieces. Lay the pieces flat on a cutting board and use a large star-shaped cookie cutter to cut out star shapes. Lay the stars onto the wreat.
Lastly, tuck in your sage leaves and sprigs of fresh thyme.
As a finishing touch, I added a festive red gingham bow to one side. It looks gorgeous and takes very little time or skill, doesn’t it!?

Notes

Nutritional information does not include dip.

Nutrition