I can’t believe it’s been three years since I’ve become a Cal-O Creator. Despite the pandemic, the folks at Cal-Organic Farms continue to spoil me with boxes of fresh produce. So I was thrilled to work on a fun project – a bagna càuda and crudité platter – to showcase their seasonal and year-round products.
A Step-by-Step Guide to Building the Perfect Bagna Càuda and Crudité Platter
If you want to eat more veggies, serve them with bagna càuda, a “hot bath” made with just four ingredients: olive oil, garlic, anchovy fillets and butter. Then grab a large cutting board, pile on the following components and start dipping!
Bread – such as slices of sourdough baguette
Root vegetables – such as roasted gold beets and red beets, rainbow carrot chips, and Easter egg radishes
Green vegetables – such as fennel, green onions and Belgian endive
Pickles – such as pickled red radishes, Castelvetrano olives and cornichons
Bagna càuda – Refer to the recipe below.
Recipe adapted from Williams Sonoma.
- ¾ cup olive oil
- 10 garlic cloves, minced
- 12 anchovy fillets in oil, removed from oil
- 4 tablespoons unsalted butter, room temperature
- In a small sauce pan, combine the olive oil, garlic and anchovies. Cook over low heat, crushing the anchovies with the back of a wooden spoon, for 5 minutes.
- Remove from heat and stir in butter. Serve immediately with bread and crudités.
