Spring veggies like radishes, peas, and cucumbers take on a beautiful new life in Spring Crudité Toast with herb butter. Perfect light lunch, snack, or party appetizer!
Spring crudités are some of my favorite snacks and party appetizers this time of year.
I love creating a beautiful crudité platter with fresh slices of radishes, cucumbers, beautifully bright green spring peas, carrots, and broccolini. It’s not just great for parties – I love setting out crudité platters for our lunch and dinner sometimes, too!
So to cap off Spring Toast Week on the blog, I thought I’d share a recipe that celebrates the freshest spring veggies – on toast!
Spring Toast Week
If you haven’t noticed, I love fancy toast on simple every day wheat bread. Avocado toast is fine and dandy and super trendy, but I wanted to offer up several different flavor ideas for how you could dress up every day toast beyond the almighty avocado.
My Blackberry Ricotta Citrus Toast is perfect if you want something sweet. Craving something savory? Try my Spring Scramble on Toast. If you’re looking for some elegant, refined flavors, try my Honey Lavender Toast with Goat Cheese.
For a fresh, healthy toast, try this Spring Crudité Toast with herb compound butter.
Spring Crudité Toast
Thinly sliced radishes and cucumbers share the stage here with fresh spring peas and slices of hard boiled eggs.
You could also use sliced asparagus spears, broccolini, or any other of your favorite spring vegetables. A good mandolin will help you slice vegetables evenly (I have and love this Prepworks mandolin).
If you’d like to make this vegan, skip the eggs and use a vegan butter (my favorite is Earth Balance butter).
Herb Compound Butter
The “glue” that holds all of those beautiful spring veggies together is a super simple butter compound, made of softened butter with freshly chopped chives and sea salt.
Spring Crudité Toast Recipe
- 4 slices wheat bread
- 1/4 cup butter, softened
- 1 tbsp thinly sliced chives
- 1 tsp sea salt
- 2 radishes, tops cut off and thinly sliced
- 1 medium cucumber, peeled and thinly sliced
- 2 hard boiled eggs, thinly sliced
- 1/4 cup peas
- Slice wheat bread into halves, or into quarters if serving as an appetizer.
- Make compound butter by slightly softening butter and mixing in chives and sea salt. Spread onto bread slices.
- Top each slice with preferred amount of sliced radishes, sliced cucumbers, sliced eggs, and peas.
- Sprinkle with additional chives and serve.
IF YOU MAKE THIS RECIPE, SHARE IT ON INSTAGRAM WITH #URBANBLISSLIFE AND TAG @URBANBLISSLIFE. I’D LOVE TO SEE WHAT YOU MAKE! AND IF YOU LIKE THIS RECIPE, PLEASE DO ME A HUGE FAVOR AND LEAVE A STAR RATING. THANK YOU, SWEET FRIENDS!
What are your favorite spring veggies?