Cornucopia Veggie Board (Print Version)

A colorful platter featuring fresh veggies arranged as a cornucopia, perfect for festive occasions.

# What You'll Need:

→ Vegetables

01 - 1 cup cherry tomatoes
02 - 1 cup baby carrots
03 - 1 cup sugar snap peas
04 - 1 cup broccoli florets
05 - 1 cup cauliflower florets
06 - 1 cup mini bell peppers, sliced
07 - 1 cup cucumber, sliced
08 - 1 cup radishes, halved
09 - 1 cup baby corn, drained
10 - ½ cup purple cauliflower florets (optional)

→ Dips

11 - ¾ cup ranch dip
12 - ¾ cup hummus

→ Cornucopia Horn

13 - 1 large crusty baguette or premade bread cone
14 - Fresh parsley and dill for garnish

# How to Make It:

01 - Wash, trim, and slice all vegetables as required, then keep chilled until assembly.
02 - Slice one angled end off the baguette and hollow out to create a horn shape, or use a premade bread cone or woven waffle cone as an alternative.
03 - Place the bread horn at one corner of a large platter with the open end facing inward.
04 - Arrange vegetables flowing out from the horn to simulate a spilling cornucopia, alternating colors and shapes for visual appeal.
05 - Place ranch dip and hummus in small bowls and nestle them among the vegetables.
06 - Decorate with fresh parsley and dill to enhance festivity.
07 - Serve immediately or cover and refrigerate until ready to serve.

# Expert Advice:

01 -
  • Healthy and colorful vegetable variety
  • Easy to prepare & visually impressive
02 -
  • For a gluten-free version use a gluten-free bread cone or omit the bread and create a horn shape with parchment paper or foil
  • Add cheese cubes nuts or olives for more variety
03 -
  • Use a variety of colors and shapes to make the board visually appealing
  • Keep vegetables chilled until assembly for freshness
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