Bunny Hop Crudités Tray

Bunny Hop Crudités Tray

Each season I like to find cute ways to make a snack tray or charcuterie board. This spring I decided to make the cutest bunny hop crudités tray after seeing  it on Pinterest. I am on Pinterest every day and always love finding things to try. Occasionally there are definite Pinterest fails, this is an absolute must try! It was incredibly easy and my kids absolutely loved it!

My number one tip would be to blanch the asparagus and broccoli. Simply bring water to a boil and drop them in for 2 minutes. After two minutes, immediately pull them out and drop them into an ice bath. This stops the cooking process and you will have the most bright green beautiful vegetables! I find that my kids prefer them this way, and are more likely to snack on them a bit more. Blanched vegetables can be easier to digest as well, though this step isn’t necessary.

Another thing that I found extremely helpful was choosing the correct platter. I’m linking a few below that should be perfect. Look for a platter that has edges that come up. This made stacking the vegetables a lot easier, and gave it stability. I hope these tips help, and I would love to see how you create a bunny board this spring as well!

Bunny Hop Crudités Tray

Print Recipe

★★★★★

5 from 1 review

• Author: Jess Cathell

Ingredients

• hummus
• crackers
• carrots
• asparagus
• red peppers
• cauliflower
• broccoli
• radishes
• olives
• cherry tomato for nose and bow tie

Cook Mode Prevent your screen from going dark

Instructions

Begin by prepping the vegetables. I like to blanch the asparagus and broccol to brighten it and make it easier to digest. Once you slice all the vegetables, it’s to arrange the platter. First place the bowl of hummus about a third of the way down your platter. I filled in with the broccoli and cauliflower, then layered in the there vegetables starting at the bottom and moving up. Create the bunny ears with crackers and put the red pepper slices in the middle. Lastly give your bunny a face by slicing a cherry tomato for the nose, and olives for the eyes and mouth. Top it off with asparagus whiskers and enjoy!