Pull Apart Crudite Wreath Festive, healthy appetizer that will grace your holiday gathering! RecipeDetail Preparation Time: 30 minutes Total time: 45 minutes 14 Servings Ingredients: 2 tablespoons extra virgin olive oil, divided, 2 cups packed DOLE® Baby Spinach, 3 DOLE Green Onions, sliced, 1 large garlic clove, minced, 1 teaspoon dried Herbs de Provence, 1/4 teaspoon salt, 1/2 cup cooked edamame, 2 tablespoons water, 1-1/2 teaspoons lemon juice, 1/2 cup very small DOLE Broccoli florets, 1/4 cup sliced DOLE Premium Celery Hearts, 1/4 teaspoon grated lemon peel, 1/2 (9 oz.) thin baguette, cut into ½-inch slices, 1/2 red pepper for garnish, 1/3 cup small cherry tomatoes, quartered for garnish, Celery leaves for garnish, Instructions: Step 1: Preheat oven to 475 degrees F. Spray bread slices with olive oil cooking spray; arrange on baking sheet. Bake 5 to 6 minutes, turning once or until lightly toasted. Step 2: Heat 1/2 tablespoon olive oil in 10-inch skillet over medium heat. Cook baby spinach, green onions, garlic, Herbs de Provence and salt for 3 to 4 minutes or until spinach has wilted, stirring frequently.
Step 3: Place spinach mixture with edamame, water, lemon juice and 1 tablespoon olive oil in blender or food processor. Cover; blend until smooth; set aside.
Step 4: Heat remaining 1/2 tablespoon oil over medium heat and cook broccoli florets, celery hearts and pinch of salt for 1 minute, stirring constantly. Stir in lemon peel and set aside.
Step 5: Assemble wreath: Press out stars and Christmas ornaments from red pepper using small round and star-shape cookie cutters or cut out with a pairing knife. Spread toasted bread slices with spinach-edamame hummus. Garnish tops with broccoli florets, sliced celery hearts, cherry tomato, red pepper stars and ornaments. Arrange toasts in a circle, with the rounded edge of toasts facing out, on a serving plate. Garnish the top of the wreath with celery leaves.
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Pull Apart Crudite Wreath

Prep Time 30 minutes
Total Time 45 minutes
Difficulty 1.0 Easy
Calories Per Servings 80 Calories
Servings 14
Nutrition facts Nutrition facts

About

Festive, healthy appetizer that will grace your holiday gathering!

Ingredients 16

Ingredients

2 tablespoons extra virgin olive oil, divided
2 cups packed DOLE® Baby Spinach
DOLE Green Onions, sliced
1 large garlic clove, minced
1 teaspoon dried Herbs de Provence
1/4 teaspoon salt
1/2 cup cooked edamame
2 tablespoons water
1-1/2 teaspoons lemon juice
1/2 cup very small DOLE Broccoli florets
1/4 cup sliced DOLE Premium Celery Hearts
1/4 teaspoon grated lemon peel
1/2 (9 oz.) thin baguette, cut into ½-inch slices
1/2  red pepper for garnish
1/3 cup small cherry tomatoes, quartered for garnish
  Celery leaves for garnish

Steps

STEP1

Direction

Preheat oven to 475 degrees F. Spray bread slices with olive oil cooking spray; arrange on baking sheet. Bake 5 to 6 minutes, turning once or until lightly toasted.

STEP2

Direction

Heat 1/2 tablespoon olive oil in 10-inch skillet over medium heat. Cook baby spinach, green onions, garlic, Herbs de Provence and salt for 3 to 4 minutes or until spinach has wilted, stirring frequently.

STEP3

Direction

Place spinach mixture with edamame, water, lemon juice and 1 tablespoon olive oil in blender or food processor. Cover; blend until smooth; set aside.

STEP4

Direction

Heat remaining 1/2 tablespoon oil over medium heat and cook broccoli florets, celery hearts and pinch of salt for 1 minute, stirring constantly. Stir in lemon peel and set aside.

STEP5

Direction

Assemble wreath: Press out stars and Christmas ornaments from red pepper using small round and star-shape cookie cutters or cut out with a pairing knife. Spread toasted bread slices with spinach-edamame hummus. Garnish tops with broccoli florets, sliced celery hearts, cherry tomato, red pepper stars and ornaments. Arrange toasts in a circle, with the rounded edge of toasts facing out, on a serving plate. Garnish the top of the wreath with celery leaves.

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