Pull Apart Crudité Wreath

Ingredients

• 2 tablespoons extra virgin olive oil, divided 
• 2 cups packed DOLE® Baby Spinach 
• 3 DOLE Green Onions, sliced 
• 1 large garlic clove, minced 
• 1 teaspoon Herbs de Provence 
• 1/4 teaspoon salt 
• 1/2 cup cooked edamame 
• 2 tablespoons water 
• 1-1/2 teaspoons lemon juice 
• 1/2 cup very small DOLE Broccoli florets 
• 1/4 cup sliced DOLE Premium Celery Hearts 
• 1/4 teaspoon grated lemon peel 
• 1/2 (9 oz.) thin baguette, cut into ½-inch slices 
• 1/2 red pepper for garnish 
• 1/3 cup small cherry tomatoes, quartered for garnish 
• Celery leaves for garnish

Directions

1. Preheat oven to 425°F. Spray bread slices with olive oil cooking spray; arrange on baking sheet. Bake 5 to 6 minutes, turning once or until lightly toasted.
2. Heat 1/2 tablespoon olive oil in 10-inch skillet over medium heat. Cook baby spinach, green onions, garlic, Herbs de Provence and salt for 3 to 4 minutes or until spinach has wilted, stirring frequently.
3. Place spinach mixture with edamame, water, lemon juice and 1 tablespoon olive oil in blender or food processor. Cover; blend until smooth; set aside.
4. Heat remaining 1/2 tablespoon oil over medium heat and cook broccoli florets, celery hearts and pinch of salt for 1 minute, stirring constantly. Stir in lemon peel and set aside.

Assemble wreath: Press out stars and Christmas ornaments from red pepper using small round and star-shape cookie cutters or cut out with a pairing knife. Spread toasted bread slices with spinach-edamame hummus. Garnish tops with broccoli florets, sliced celery hearts, cherry tomato, red pepper stars and ornaments. Arrange toasts in a circle, with the rounded edge of toasts facing out, on a serving plate. Garnish the top of the wreath with celery leaves.