Creole Relish Tray

Recipe courtesy of Emeril Lagasse

Watch how to make this recipe.

Creole Relish Tray

Name: Creole Relish Tray
Yield: about 12 servings
Ingredients: 1/2 pound green beans, ends trimmed; 1 pound baby carrots; 1 head cauliflower, cut into florets; 1/2 pound celery, cut into 3-inch pieces; 1 (1-pound) jar Kalamata olives packed in vinegar brine and olive oil; 1 (1-pound) jar Kalamata olives packed in vinegar brine and olive oil; 1 (11.5-ounce) jar pickled peperoncini; 1 (16-ounce) jar pickled hot cherry peppers; 1 (10-ounce) jar pickled imported Spanish Queen olives stuffed with pimientos; 1 (8-ounce) jar pickled Holland cocktail onions; 20 fresh basil leaves; 6 sprigs fresh thyme; 6 sprigs fresh oregano; 2 tablespoon chopped fresh parsley leaves; 1 teaspoon red pepper flakes; 1 cup olive oil; 1 recipe White Cheddar Crackers, recipe follows; 2 cups flour; 1/4 teaspoon cayenne; 1 teaspoon salt; 1/4 teaspoon dry mustard; 3/4 cup cold butter; 1/2 cup grated white cheddar cheese; 5 to 6 tablespoons cold water

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Level: Easy

Yield: about 12 servings

Level: Easy

Yield: about 12 servings

Ingredients

1/2 pound green beans, ends trimmed

1 pound baby carrots

1 head cauliflower, cut into florets

1/2 pound celery, cut into 3-inch pieces

1 (1-pound) jar Kalamata olives packed in vinegar brine and olive oil

1 (11.5-ounce) jar pickled peperoncini

1 (16-ounce) jar pickled hot cherry peppers

1 (10-ounce) jar pickled imported Spanish Queen olives stuffed with pimientos

1 (8-ounce) jar pickled Holland cocktail onions

20 fresh basil leaves

6 sprigs fresh thyme

6 sprigs fresh oregano

2 tablespoon chopped fresh parsley leaves

1 teaspoon red pepper flakes

1 cup olive oil

1 recipe White Cheddar Crackers, recipe follows

WHITE CHEDDAR CRACKERS:

2 cups flour

1/4 teaspoon cayenne

1 teaspoon salt

1/4 teaspoon dry mustard

3/4 cup cold butter

1/2 cup grated white cheddar cheese

5 to 6 tablespoons cold water

Directions

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.

WHITE CHEDDAR CRACKERS:

Yield: About 4 dozen

In a mixing bowl, combine the flour, cayenne, salt, mustard, and butter. Mix until mixture resembles a coarse crumb-like mixture. Add the cheese and mix well. Add the water a tablespoon at a time and let sit for 1 minute. Either using a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate for at least 30 minutes. Remove the dough from the refrigerator and place it on a lightly floured surface. Roll the dough out on the floured surface into a rectangle 16 by 12 inches in diameter and 1/8-inch thick. Cut the dough into 3 by 1-inch strips. Place on a parchment lined baking sheet and bake in a preheated 350 degree oven until golden brown and crispy, about 10 to 12 minutes. Remove from the oven and cool completely.

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Creole Relish Tray

WHITE CHEDDAR CRACKERS:

WHITE CHEDDAR CRACKERS:

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