A colorful and fresh Giada’s Crudités with Walnut Butter is prepared using fennel, radishes, carrots, romaine, and yellow bell pepper. This simple appetizer recipe takes about 30 minutes to prepare and can serve up to 6 people.

Recipe Ingredients

Crudités:

• 1 fennel bulb, cored and sliced into 8 thin wedges
• 8 red or breakfast radishes, halved
• 4 thin carrots, peeled and halved lengthwise
• 1 heart of romaine, leaves separated
• 1 yellow bell pepper, cored, seeded, and sliced into 8 wedges
• 1 pint of cherry tomatoes
• 4 celery stalks, sliced diagonally in half
• 1 baguette, sliced into ½-inch-thick pieces on the diagonal

Walnut Butter:

• ½ cup of toasted walnut halves and pieces (See Cook’s Note below)
• 1 tsp of fresh thyme leaves, finely chopped
• 8 tbsp (1 stick) of unsalted butter, softened to room temperature
• ½ tsp of kosher salt
• ⅛ tsp of freshly ground black pepper

How To Make Giada Crudités with Walnut Butter

1. Prepare the Crudités: Arrange the fennel, radishes, carrots, romaine leaves, bell pepper wedges, cherry tomatoes, celery, and baguette slices artfully on a large platter, board, or in a basket. The variety of colors and textures makes this dish as visually appealing as it is delicious.
2. Make the Walnut Butter: In a food processor fitted with a metal blade, combine the toasted walnuts and chopped thyme. Pulse the mixture until the walnuts are finely chopped, creating a slightly coarse texture.
3. Incorporate the Butter: Add the softened butter, kosher salt, and black pepper to the food processor. Blend everything until smooth, scraping down the sides of the bowl to ensure even mixing. The walnut butter should be creamy and fragrant with hints of thyme.
4. Serve and Enjoy: Transfer the walnut butter to a small bowl and serve it at room temperature alongside the colorful crudités and baguette slices. Encourage your guests to spread the rich, nutty butter on bread or pair it with the fresh, crisp vegetables for a delightful combination of flavors and textures.

Recipe Tips

• Use Seasonal Vegetables: For the best flavor and freshness, select vegetables that are in season locally, like asparagus in spring or squash in the fall, to enhance your crudités platter.
• Make It Vegan: Swap the butter with a plant-based alternative like vegan margarine or cashew butter for a dairy-free walnut spread that pairs well with fresh vegetables.
• Add Some Spice: For a flavorful twist, add a pinch of smoked paprika or cayenne pepper to the walnut butter, giving it a subtle heat that complements the creamy texture.
• Choose the Right Bread: Opt for sourdough or multigrain baguette for a heartier bite, or try crostini if you prefer a crispier base for spreading the walnut butter.
• Chill the Vegetables: For extra crunch, keep your prepared vegetables in ice water for 15 minutes before serving; just pat them dry to avoid sogginess on the platter.

Recipe FAQs and Variations

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