Veg Out Platter (i.e. the Ultimate Crudité Board)

Perfect for entertaining! This delicious appetizer board is filled with marinated feta, herb-y white bean dip, veggies, and tart cherry butter with baguette. Yum!

Veg Out Platter (i.e. the Ultimate Crudité Board)

I love a good crudité board. I feel like they get a bad rap because the grocery store versions with the sad celery, raw cauliflower, and grubby carrots are never the most exciting appetizer at a party, but this board fixes that by being bright, fun, and delicious! It’s a yummy mix of fresh things, salty/savory bites, and even a sweet element from the delectable Tart Cherry Thyme Compound Butter.

Each little recipe is made up of super simple combinations of creative ingredients that together, make a really unique appetizer board! I brought this platter to my family’s father’s day gathering a few weeks ago and it got gobbled up in minutes.

Veg Out Platter (i.e. the Ultimate Crudité Board)

This recipe comes from the gorgeous book Platters and Boards by Shelly Westerhausen of the blog Vegetarian Ventures. It’s filled with recipes to create fun, beautiful, yet very doable spreads for any occasion. There’s everything from a Beach Board, to a Holiday Hosting Spread, to a Lazy Sunday Brunch Board.

What I love most is the part where Shelly talks about how a board can be blank canvas for your creativity… or your leftovers. “It’s a great way to use up whatever vegetables, cheeses, jams, or meats you have hanging around your refrigerator, or use it as an opportunity to try new foods. Take a trip to that new cheese shop you’ve been meaning to visit or spend some time in the bulk section of your grocery store.”

Veg Out Platter (i.e. the Ultimate Crudité Board)

While my wheels are turning about what other types of boards I can create, let’s turn back to this one and talk about this marinated feta. I’m SO OBSESSED with this Marinated Feta with Sun Dried Tomato, Thyme, and Garlic. It added a wonderful pop of flavor to this board, and to the salad that I made later with the leftovers. It’s tangy, briny, and so fresh with the addition of the thyme leaves. I think thyme is such an underrated herb – it’s time to start using more thyme!

Veg Out Platter (i.e. the Ultimate Crudité Board)

The crowd pleaser on this board was this Tart Cherry Thyme Butter (again with the thyme – so delicious!). Shelly’s recipe calls for dried blueberries, which I couldn’t find, but dried tart cherries offered a bright, sweet element. I would have never thought of adding compound butter to a veggie board, but it was a wonderful, fancy addition that was easy to make!

Veg Out Platter (i.e. the Ultimate Crudité Board)

For more fun board inspo, get the book, Platters and Boards!

5.0 from 1 reviews
Veg Out Platter (i.e. the Ultimate Crudité Board)
from the book Platters and Boards by Shelly Westerhausen
Serves: serves 6 to 8
Marinated Feta with Sun Dried Tomato, Thyme and Garlic:
  • 6 sprigs fresh thyme
  • 7 ounces feta, cubed
  • 2 garlic cloves
  • 4 sun-dried tomatoes, halved
  • 8 peppercorns
  • 1¼ cups extra-virgin olive oil
Tart Cherry Thyme Butter:
  • ½ cup unsalted butter at room temperature
  • 1½ tablespoons dried tart cherries
  • 1½ teaspoons fresh thyme leaves
  • 1½ teaspoons honey or pure maple syrup
Herb-y White Bean Dip:
  • 1 (15-ounce) can canellini beans, rinsed and drained
  • 2 tablespoons olive oil
  • 2 tablespoons torn fresh basil leaves
  • 2 teaspoons fresh rosemary leaves
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon lemon zest
  • ½ teaspoon sea salt
  • freshly ground black pepper
  • ¼ cup water
For serving:
  • 2 Persian cucumbers, sliced
  • 1½ cups blanched snap peas
  • 3 rainbow carrots, chopped
  • 2 heirloom tomatoes, sliced into wedges
  • 1 baguette, thinly sliced
  1. Make the Marinated Feta. Layer the thyme, feta, garlic, sun-dried tomatoes, and peppercorns into a 16-ounce jar. Top with enough olive oil so that the ingredients are submerged. Chill until ready to use. (If the olive oil thickens in the fridge, let it sit at room temp until liquid.).
  2. Make the Cherry Thyme Butter. Combine the butter, dried cherries, thyme, honey, and salt in a food processor and process until the butter is smooth and the ingredients are incorporated. Transfer to a serving dish or store chilled, wrapped in parchment paper.
  3. Make the Herb-y White Bean Dip. In a food processor, pulse the cannellini beans, olive oil, basil, thyme, rosemary, lemon juice and zest, salt, and pepper until combined. With the food processor running, slowly add the water and process until smooth. Transfer to a serving bowl.
  4. Assemble the platter with the cucumbers, snap peas, carrots, tomatoes, baguette, the marinated feta, the cherry compound butter, and the herb-y white bean dip.



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Rate this recipe (after making it):  

  1. Leslie

    Now that is a delicious looking spread! Yum I’d like to give the feta and tomato spread a try! I need more veggies in my life anyway.

  2. Brittany Audra @ Audra's Appetite

    To be honest, I didn’t expect to be so excited and drooling over a veggie-focused crudite board!!! Those dips are AMAZING…can’t even decide which one to try first! 🙂

  3. Yolanda from

    I love the idea of preparing a dish like this! Perfect for these warm days of summer (at least in Belgium). It’s a shame I cannot prepare the marinated feta because I’m vegan, but I’m sure I will find a good alternative to share with some friends during the weekend! I will definitely give this dish a try 😉

  4. sabrina from

    what a great platter for entertaining since I agree with you about the sad grocery cauliflower, etc, especially since the mid-week 4th is carrying on entertaining through the weekend, thank you!

  5. Aditi Chawla

    This looks so so delicious!!! I love the colourful look of this veggie platter and I’m sure it would turn out delicious too. Can’t wait to prepare this for my next get together!

  6. Gaby Dalkin

    Never met a veggie platter I didn’t like!

  7. Susan

    I made this last night for a small gathering of friends. Everyone loved it! The herbed bean dip and marinated feta were both delicious but the cherry thyme butter was the definite favorite! This is so much better than the usual veggies plus ranch dressing or hummus. Very easy but it looks elegant. I will be making this again very soon!

    • Jeanine Donofrio

      Hi Susan, I’m so glad it was a hit! I’m still dreaming about that cherry butter myself 🙂

  8. Mac Cutting Boards

    I love this idea! Usually, I do a meat platter for serving. Who knew you can do a veggie platter. I’m having a “duh” moment. LOL

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.