Cornucopia Veggie Board (Printer View)

A vibrant vegetable display shaped like a cornucopia with fresh seasonal veggies and dips.

# What you'll need:

→ Vegetables

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)

→ Dips

11 - 3/4 cup ranch dip
12 - 3/4 cup hummus

→ Cornucopia Horn

13 - 1 large crusty baguette or premade bread cone
14 - Fresh herbs (parsley, dill) for garnish

# Method:

01 - Wash, trim, and slice all vegetables as required. Keep them chilled until assembly.
02 - If using a baguette, slice off one end at an angle and hollow out the inside to form a horn shape. Alternatively, use a premade bread or woven waffle cone.
03 - Place the bread horn at one corner of a large platter or cutting board, with the open end facing inward.
04 - Artistically arrange the vegetables flowing outward from the horn, alternating colors and shapes to resemble a spilling cornucopia.
05 - Place dips in small bowls and nestle them among the vegetables.
06 - Decorate the platter with fresh parsley and dill for a festive finish.
07 - Serve immediately or cover and refrigerate until ready to serve.

# Expert Advice:

01 -
  • Healthy and colorful vegetable assortment
  • Easy to prepare with no cooking required
02 -
  • For gluten-free version use gluten-free bread cone or omit bread and create horn shape with parchment paper or foil
  • Add cheese cubes nuts or olives for more variety
03 -
  • Keep vegetables chilled until assembly to maintain freshness
  • Alternate colors and shapes for best visual presentation
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