Vegan Charcuterie Board (Vegan Appetizer Platter)
A stunning vegan charcuterie board that swaps cured meats and cheeses for hummus, olive tapenade, marinated olives, fresh fruit, crunchy vegetables and vegan cheese. It is the perfect plant-based grazing platter for any party or gathering with friends.
Ingredients
Dips & Spreads:
- hummus
- bean paste
- olive tapenade
For Tapenade:
- 200 g Kalamata olives pitted
- 1 clove garlic
- ½ bunch parsley
- ¼ lemon juice only
- ¼ teaspoon pepper
- 1 tablespoon extra virgin olive oil
For marinated olives:
- ½ cup olives to marinate
- ¼ lemon finely chopped
- 4 tablespoons olive oil
- ¼ hot pepper cut into slices
- ¼ teaspoon oregano
- ¼ teaspoon tarragon
Fresh fruits:
- 1 pear
- ½ cup strawberries
- ⅓ cup raspberries
- ⅓ cup blueberries
Fresh vegetables:
- 1 carrot cut into sticks
- ½ cucumber sliced
- 1 cup radishes
Sweets:
- 4 dates
- 50 g vegan dark chocolate
Other:
- 1 cup cornichons
- vegan cheese
- vegan crackers with seeds
- baguette sliced
Instructions
- For the olive tapenade: add all the ingredients to a blender and pulse for a few seconds, until you reach the desired consistency.
- For the marinated olives: in a bowl, combine the olives with all the marinade ingredients, mix well, cover and refrigerate. Let them marinate for at least 3 hours and up to 3 days.
- To assemble the vegan platter, place the bowls of fruit, hummus, bean paste and vegan cheese, along with the bowls of tapenade and marinated olives, onto the board. Start from the top corner and work towards the middle. Then add the fresh vegetables and cornichons. Fill in the gaps with the chocolate and dates. Along the edge, arrange the baguette slices and the vegan seed crackers.
Notes
Assemble the board just before serving so the crackers and baguette slices stay crisp. The olive tapenade and marinated olives can be made 1 to 3 days ahead and kept refrigerated in airtight containers.