Wednesday, 12 December 2018

Crudités Platter with Artichoke and Basil Oil Dip

A beautiful, healthy party recipe you can make in advance and then let your guests help themselves to. An earthy, sweet artichoke dip with a drizzle of fragrant basil oil. 

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I made basil oil for my book, SPICE, and I love it. I drizzle it over salads, grilled or roasted chicken or fish and also roasted veggies. It's a quick and easy, 2-ingredient way of getting the flavour of basil without having to go and make pesto. 

And then I was making a crunchy crudité platter with an artichoke and lemon dip and I thought: Oh my goodness, this would be amazing with some basil oil over. And it was. So I couldn't wait to share it with you. 



Switch up your favourite raw veggies or charcuterie items for the platter, if you like. I've used some raw baby fennel, carrots, radishes, cucumber and celery along with some Prosciutto slices twisted around the plate, too. My favourite thing to do here is to grab a carrot, wrap a Prosciutto slice around it and dunk heartily into the dip. It looks greedy, but who cares? Everyone will be copying you in no time. 

So probably go ahead and buy extra Prosciutto.


Crudité Platter with Artichoke and Basil Oil Dip
Serves 4
Ingredients

For the platter:
3 large carrots, washed and cut into sticks
3 sticks of celery, washed well, trimmed and sliced into strips
1 cucumber, washed, trimmed and sliced into strips
2 heads of baby fennel, washed well and each one cut into quarters
6-8 fresh radishes
1 lemon, quartered
8 slices Prosciutto ham
small bunch of chives

For the artichoke and lemon dip:
3 canned, cooked artichoke hearts
scant quarter cup (about 50ml) olive oil
splash of cold water
quarter teaspoon garlic salt
pinch of sea salt
juice of half a lemon

For the basil oil: 
1 x 30g bunch of fresh basil
half a cup (about 120ml) extra virgin olive oil

Method
First, if you haven't already, chop up your veggies, leaving the Prosciutto and chives aside for now. 

Next, make the dip. Add all the dip ingredients to a blender (or use a stick blender if you like) and blitz until you have a smooth dip. Scrape into a small serving dish. 

To make the basil oil, blend up the basil and extra virgin olive oil until smooth - some herby leaves can remain, you don't need it to be too smooth, but the texture is up to you. 

To assemble the platter, get out a board or a large plate and put the dip in the centre, with the veggies around it. Cut the Prosciutto slices in half lengthways and twist them around the veggies. Trickle a teaspoonful of the basil oil over the top of the dip, swirling it around with the tip of a teaspoon, if you like. Finally, snip the chives and scatter them over the platter. 

You'll have some basil oil leftover - keep it in the fridge and use for your salads and roasts when you need it. Eat up within 2-3 days.

Made this recipe? Tag me on Instagram @joromerofood and I'll share any I see! 

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