This beautiful red appetizer plate was carefully planned so it would meet my criteria for fabulous flavor combinations, easy to make, fantastic presentation, and red color.
What's in it? Good question! Here is the simple shopping list:
- cherry or grape tomatoes
- radishes
- seedless black grapes
- small bell peppers
- hummus
- daikon micro-greens
Of course it helps to use a deviled egg platter to keep it all organized and beautiful.To make the bell pepper rolls I simply cut the stem off the pepper, hollowed it out with a spoon, and then spooned the hummus inside. I cut them into wheels and placed them in the center. The idea was to have something crunchy, other than crackers, to hold the hummus. 
It keeps well so you could make it the day before and take it to a party or serve it at one at your house. It is plant based and attractive. No refined crackers, cheese, or meat on this one. Just a lot of raw veggie greatness! Enjoy!
The purple paper under the plate is rice paper - you can find it at any art supply store. It is very nice because it is thick and comes in beautiful colors. Tissue paper also works well. You can make this for any holiday cooking demo or use it to educate your clients, patients, employees, and students. Beautiful appetizers don't have to come from a freezer box or contain pounds and pounds of cheese!Past holiday appetizer ideas:
Bring the Farm to Your Table is a new theme - check it out
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Judy Doherty, MPS, PCII
Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.
Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.
Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.
