Reprinted with permission from 50 Great Appetizers by Pamela Sheldon Johns (Andrew McMeel 2008).
Prep Time: 15 minutes
Cook Time: 5 minutes
Ingredients:
- 1 cup cauliflower florets
- 3 carrots, peeled and cut into 4-inch sticks
- 1 cup broccoli florets
- 1 cup 4-inch pieces asparagus
- 1 small jicama, peeled and cut into 4-inch sticks
- 2 red bell peppers, cut into 4-inch strips
- 6 ounces fresh goat cheese at room temperature
- 1/3 cup heavy cream
- 2 tablespoons minced fresh garlic chives
- 1 teaspoon minced fresh mint
- Salt and freshly ground white pepper
Preparation:
Prepare a pot of salted boiling water. In the following order, drop in the cauliflower, carrots, broccoli, and asparagus, in separate batches, cooking each one for about 30 seconds, then immersing the batch immediately in ice water to stop the cooking. Drain well and pat dry. Arrange the blanched vegetables, jicama, and peppers on a platter.Combine the goat cheese, cream, chives, and mint in a small bowl and stir to blend. Season with salt and pepper to taste. Place in a dipping bowl and serve alongside the crudités. Serves 8
