Cornucopia Veggie Board

Colorful vegetable platter arranged as a cornucopia for festive gatherings and easy entertaining.

# Components:

01 - 1 cup cherry tomatoes

02 - 1 cup baby carrots

03 - 1 cup sugar snap peas

04 - 1 cup broccoli florets

05 - 1 cup cauliflower florets

06 - 1 cup mini bell peppers, sliced

07 - 1 cup cucumber, sliced

08 - 1 cup radishes, halved

09 - 1 cup baby corn, drained

10 - 1/2 cup purple cauliflower florets (optional)

11 - 3/4 cup ranch dip

12 - 3/4 cup hummus

13 - 1 large crusty baguette or premade bread cone

14 - Fresh herbs (parsley, dill) for garnish

01 - Wash, trim, and slice all vegetables as needed. Keep chilled until assembly.

02 - Slice one end of the baguette at an angle and hollow out to create a horn shape, or use a premade bread or waffle cone.

03 - Place the bread horn at one corner of a large platter with the open end facing inward.

04 - Arrange vegetables spilling out from the horn, alternating colors and shapes for visual appeal.

05 - Place dips in small bowls and nestle them among the vegetables.

06 - Garnish with fresh parsley and dill for a festive touch.

07 - Serve immediately or cover and refrigerate until ready to serve.

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For a gluten-free version, use a gluten-free bread cone or omit the bread and create a horn shape with parchment paper or foil.
Add cheese cubes, nuts, or olives for more variety.
Swap in your favorite raw, blanched, or pickled vegetables based on season and preference.
Pair with a crisp Sauvignon Blanc or sparkling cider.

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