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–+ servings
A vibrant Ultimate Crudités Board for Fall featuring carrots, cucumbers, peppers, cheese, and a bowl of seasoned hummus.

Ultimate Crudités Board for Fall

This recipe guides you through creating a seasonal crudités board featuring marinated feta, tart cherry thyme butter, and an herb-y white bean dip. It provides make-ahead steps perfect for home entertainers planning gatherings.
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Prep Time 25 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings: 6 people
Course: Appetizer, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Marinated Feta
  • 6 sprigs fresh thyme
  • 7 ounces feta, cubed
  • 2 garlic cloves
  • 4 sun-dried tomatoes, halved
  • 8 peppercorns
  • 1 1/4 cups extra-virgin olive oil Enough to submerge ingredients
Tart Cherry Thyme Butter
  • 1/2 cup unsalted butter, at room temperature
  • 1 1/2 tablespoons dried tart cherries
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 1/2 teaspoons honey or pure maple syrup
  • 1/2 teaspoon salt For the butter
Herb-y White Bean Dip
  • 1 15-ounce can cannellini beans, rinsed and drained
  • 2 tablespoons olive oil
  • 2 tablespoons fresh basil leaves, torn
  • 2 teaspoons fresh rosemary leaves
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon sea salt
  • freshly ground black pepper
  • 1/4 cup water
For Serving
  • 2 Persian cucumbers, sliced
  • 1 1/2 cups blanched snap peas
  • 3 rainbow carrots, chopped
  • 2 heirloom tomatoes, sliced into wedges
  • 1 baguette, thinly sliced

Equipment

  • 16-ounce jar
  • Food processor
  • Serving platter

Method
 

  1. Prepare the marinated feta. Layer the thyme, feta, garlic, sun-dried tomatoes, and peppercorns into a 16-ounce jar. Top with enough olive oil so the ingredients are submerged. Chill until you are ready to use it. If the olive oil thickens in the refrigerator, let the jar sit at room temperature until the oil becomes liquid.
  2. Prepare the cherry thyme butter. Combine the butter, dried cherries, thyme, honey, and salt in a food processor. Process until the butter is smooth and all ingredients are incorporated. Transfer the butter to a serving dish or store it chilled, wrapped in parchment paper.
  3. Prepare the herb-y white bean dip. In a food processor, pulse the cannellini beans, olive oil, basil, thyme, rosemary, lemon juice, lemon zest, salt, and pepper until combined. With the food processor running, slowly add the water and process until the mixture is smooth. Transfer the dip to a serving bowl.
  4. Assemble the platter. Arrange the cucumbers, snap peas, carrots, tomatoes, baguette slices, the marinated feta, the cherry compound butter, and the herb-y white bean dip on your serving platter.

Notes

This board is designed for make-ahead preparation. You can prepare the marinated feta and the dips a day in advance. This allows you to focus on arranging the fresh produce just before serving for the best presentation.

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