Strategically arranged fans of colorful lettuce leaves and veggie slices transform a traditional crudité tray into a charming Thanksgiving appetizer that’s sure to inspire smiles!
For turkey crudité:
1 yellow squash
Curly leaf lettuce
Red and yellow endive leaves
*Red, yellow, orange and/or green peppers, *sliced
*Seedless cucumbers, *sliced
Slice off half a yellow squash lengthwise and place on lettuce-lined platter to create head. Place cucumbers, peppers and endive leaves around head for feathers. Using cream cheese, attach an orange-pepper piece and a radish half for beak and wattle. Add olive slices and peppercorns for eyes. Finish with red-pepper feet. Serve with Roasted Red Pepper Ricotta Dip (below) or another dip of your choice.
For Roasted Red Pepper Ricotta Dip:
1 small clove garlic
1/4 cup packed fresh basil
1 cup ricotta cheese
2/3 cup roasted red peppers, drained and patted dry
In food processor, puree scallion, garlic and basil 30 sec. or until finally chopped. Add ricotta and peppers. Puree 30 sec. or until smooth. Season with salt and pepper. Transfer to serving bowl. Chill until ready to serve.
*Active time: *15 min.
*Total time: *15 min.