Día de los Muertos Veggie Tray
Celebrate Día de los Muertos with this easy, fresh, and vibrant food art charcuterie board in the shape of the famous holiday skull!
Servings: 12 people
Ingredients
- 2 10 oz packages NatureSweet® Dia De Los Muertos Medley tomatoes
- 1 cup blackberries
- 1 bunch cilantro
- ½ cup baby carrots
- 6 oz. salami cut to look like flowers
- ½ cup radish coins
- ½ cup black olives sliced
- 1½ cups cauliflower florets
- 2 limes sliced
- ½ cup raspberries
- NatureSweet® mini peppers sliced
- 10 oz spinach dip (or dip of choice)
- fresh flowers for decor
- herbs or greenery to fill in empty spaces
Instructions
- Place the sliced olives in 2 separate ramekins and put them on the board. These are the eyes of your Day of the Dead skull.
- Arrange the cauliflower florets to create the shape of the skull on your charcuterie board or platter.
- Put the cilantro on top of the skull head. Place the NatureSweet® Seasonal Medley tomatoes on top of the cilantro. Continue to fill out the shape of the skull with the rest of the tomatoes.
- To create the mouth, slice a baby carrot so it's small enough for the sliced black olives to fit around it.
- Arrange the rest of your charcuterie favorites around the top and sides to build out your Día de los Muertos skull.
- Use fresh flowers or herbs to fill in the empty spaces at the end and dig in!
Nutrition
Calories: 130kcal | Carbohydrates: 6g | Protein: 5g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 552mg | Potassium: 159mg | Fiber: 2g | Sugar: 3g | Vitamin A: 837IU | Vitamin C: 14mg | Calcium: 51mg | Iron: 1mg