Veggie Wreath Christmas Appetizer

• Produce

  • 8 Cherry tomatoes
  • 1 Cucumber
  • 8 Radishes, red
  • 1 Red bell pepper
  • 1 bag Sugar snap peas
  • 1 Yellow bell pepper

• Condiments

  • 1 jar Ranch dressing

• Other

  • 1 large bag Brocolli florets

Found on eatingrichly.com

Description

Directions

• On a large round platter, place a small serving bowl in the center.  Cut all veggies before assembly.
• Rinse the peppers, and wipe dry with a paper towel.  
• Stand the red pepper upright.  Using a sharp knife, cut off each side.  Place each side, skin side down, on a cutting board.  The textured inside should be facing you.
• Using a small heart shaped cookie cutter, stamp through one smooth flat area of the red pepper to get your first bow.  (Depending on the size and shape of your pepper, the other heart shape may be cut from the same piece, or you may need to use one of the other cut pieces.)  If theres room, use the remnant of the slice for bow tails or center of bow.
• To make bow tails, cut two long rectangles from additional pepper sides, and on one long end of each rectangle, cut a v to make the tail.
• Cut the sides from the yellow pepper in the same manner, and placing them on the cutting board, outside down, punch out shapes using a small star cookie cutter.
• Slice the cucumber into 1/4in. coins, or for a fancier touch, use a crinkle cutter instead of a knife.
• Slice the ends off both sides of the radishes.
• Lay out snap peas side by side around the outside of the platter, like spokes on a wheel. 
• Mound the broccoli florets around the bowl, barely overlapping the peas.
• Evenly disperse the sliced cucumbers, radishes, and cherry tomatoes.
• Place the stars on top, and the bow in the front, as shown in the video.
• Pour your favorite ranch dressing in the bowl, or make your own.  (If you make your own, make sure to do it 2 hours ahead of time so the flavors can meld in the refrigerator.)
• Serve immediately.