Cruditees platter and their dips

I like this aperitif platter; it has a lot of taste and colours. It is also simple and quick to make One of the classics that I like to prepare when we have friends coming over (like this evening), and I am (as usual!) very late!

Ingredients for 6 portions:

• 1 large cucumber
  1 can of black olives
  1 can of green olives
  1 pack of cherry tomatoes
  1 mozzarella
  Some carrots
  1 lemon juice
  Salt, pepper, « herbes de Provence »
  Standard cottage cheese, or Philadelphia
  1 coffee cup of milk
  1 tablespoon of parsley (fresh or dried)
  Ketchup, mayonnaise and mustard

Times:

• Preparation: 20 mins
• Cooking: none
• Rest: none

1- Wash all the vegetables. Peel the carrots, then the cucumber by alternating the bands to keep a little bit of the skin (the vitamins are in the skin thus I always leave some), and cut them into sticks.

2- Cut the mozzarella in small dices, and prick one dice with one cherry tomato on a toothpick, and sprinkle some herbes de provence on them. Also prick black and green olives with toothpicks.

3- Then put everything in small platters, or a big one.

 

Cocktail dip:

Mix the same amount of ketchup and mayonnaise in a small bowl, with a little bit of mustard.

Cheese dip:

Add the milk little by little to the cottage cheese with the lemon juice, the parsley, salt and pepper.