Caprese Dream by theplattergirl

The Platter Girl





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Caprese Dream



45 min

Feeling like a need a lil' trip to Italy with this one...

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Picture for Caprese Dream





8 ounces pesto marinated

vegan mozzarella, sliced

8 ounces wine soaked cheddar, cubed

cup 1⁄2 pesto

cup 1⁄2 vegan tzatziki

cup 1⁄2 ranch dressing

tablespoons 2–3 whole grain

yellow mustard

cup 1⁄2 store bought chickpea masala dip or spicy hummus

1 cup spring salad mix

5 herbed crostini (see tip below)

5 buttered crostini

1 English cucumber, sliced

1 cup green cauliflower,

cut into bite size pieces and blanched

6 romaine lettuce hearts,

in rinsed and sliced half

10 grape tomatoes, halved

3 Roma tomatoes

4 or 5 radishes, sliced

cup 1⁄4 Marcona almonds

6 green olives

6 Italian breadsticks

2 tablespoons edamame,

shelled and cooked

Fresh basil leaves, for garnish


Step 1

Make a mozzarella river down the middle ofyour board. Add the cheddar near the edges.

Step 2

Put the pesto, tzatziki, ranch dressing, mustard, and chickpea masala dip or hummus in ramekins; arrange on the board.

Step 3

Spread the spring salad mix in a few spots around the board.

Step 4

Fan out the crostini and cucumber slices around the cheese and ramekins.

Step 5

Add the cauliflower, romaine, grape and Roma tomatoes, and radishes.

Step 6

Fill in the gaps with the Marcona almonds and olives.

Step 7

Rest the breadsticks on the pesto ramekin.

Step 8

Garnish with the edamame and fresh basil.

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