Autumn Crudité Platter with Pesto Ricotta Dip
1 Box of Assorted Crackers
6 different seasonal vegetables such as: carrots and radishes (with the green leafed tops kept on for presentation or green tops cut off), roma tomatoes, peppers, celery, heirloom tomatoes, snap peas, etc. We suggest finding fresh seasonal fall produce in your area, which will make for a unique crudite platter unique to you and your location! Wash and present each vegetable as you would like.
⅓ cup cured olives (Castelvetrano or kalamata)
Pesto Ricotta Dip
8 oz ricotta or alternative dairy-free ricotta option
2 cup spinach
⅓ cup pesto (store bought - or you can make yourself!)
1 clove garlic, grated
Juice of 1 lemon
Salt and pepper to taste
Olive oil to top
Make the Pesto Ricotta Dip by adding ricotta, spinach, pesto, grated garlic, lemon juice, and salt to a food processor or blender. Pulse until fully combined and smooth. Transfer to a medium dipping bowl and drizzle the top of the dip with olive oil of your choice.
Assemble platter by first adding the Pesto Ricotta Dip in its medium dipping bowl onto a large serving platter.
Add assorted crackers in small sections, then begin adding in your seasonal produce in a circular motion around the platter finishing in the center.
Serve your Autumn Crudité Platter + Pesto Ricotta Dip for the perfect Fall celebration or get together! Enjoy.
Recipe by Marina Gunn