Heat pita breads in a grill pan or on a grill; cut into serving-size pieces. Place lentil hummus, carrot hummus and olive oil in separate small serving bowls. Stuff mini bell pepper halves with cream cheese spread.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Colorful, delicious and satisfying—this “charcuterie” board is designed for not only your vegan and vegetarian guests, but also those who are looking to nibble on healthier snacks.
Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Pita breads | ||
| Spicy yellow lentil hummus , recipe on Hy-Vee.com | ||
| Sriracha carrot hummus , recipe on Hy-Vee.com | ||
| Gustare Vita extra-virgin olive oil | ||
| Yellow mini sweet bell peppers | ||
| Daiya dairy-free plain cream cheeze style spread | ||
| English cucumber slices | ||
| Miyoko’s double-cream classic chive cashew milk cheese | ||
| Raw asparagus spears | ||
| Dried golden figs | ||
| Hy-Vee whole natural almonds | ||
| Violife block mature cheddar cheese alternative | ||
| Violife block vegan feta cheese alternative | ||
| Hy-Vee dried apricots | ||
| Pitted Italian Castelvetrano olives | ||
| Pink Himalayan salt flatbread crackers | ||
| Organic rainbow carrot sticks | ||
| Radicchio lettuce cups | ||
| Red radishes | ||
| Red mini sweet bell pepper slices | ||
| Cracked black pepper, for garnish | ||
| Fresh herbs, such as thyme, basil and chives, for garnish |
Things To Grab
- Large serving board or platter
- Small serving bowls
Directions
Place pita breads in a corner on a large rectangular serving board or platter. Then arrange bowls, stuffed peppers and remaining ingredients in a clockwise fashion on the board. Garnish with cracked black pepper and fresh herbs, if desired.