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Creole Relish Tray

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Rate this recipe 4/5 (1 Votes)
Creole Relish Tray 0 Picture

Ingredients

  • 1/2 pound green beans ends trimmed
  • 1 pound baby carrots
  • 1 cauliflower head cut into florets
  • 1/2 pound celery cut 3" pieces
  • 1 jar Kalamata olives packed in vinegar brine
  • and olive oil - (16 oz)
  • 1 jar pickled peperoncini - (11 1/2 oz)
  • 1 jar pickled hot cherry peppers - (16 oz)
  • 1 jar pickled imported Spanish Queen olives
  • stuffed with pimientos - (10 oz)
  • 1 jar pickled Holland cocktail onions - (8 oz)
  • 20 fresh basil leaves
  • 6 fresh thyme sprigs
  • 6 fresh oregano sprigs
  • 2 tablespoon chopped fresh parsley leaves
  • 1 teaspoon red pepper flakes
  • 1 cup olive oil
  • 1 recipe White Cheddar Cracker Croutons (see recipe)

Details

Servings 12

Preparation

Step 1

Blanch the green beans and carrots separately in a large pot of boiling salted water for 4 to 5 minutes. Drain, and shock in ice water to cool.

Put all of the ingredients in a large glass bowl. Toss to coat the vegetables evenly with the olive oil. Refrigerate for 8 hours.

Serve in shallow glass dishes with the crackers.

This recipe yields about 12 servings.

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