Pumpkin Head Relish Tray
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Pumpkin Head Relish Tray

Fun to make and delicious to eat.
Course Appetizer, Side Dish
Cuisine American
Keyword Halloween, Pumpkin, Relish Tray, Vegetables
Prep Time 40 minutes
Total Time 40 minutes
Servings 4
Author [email protected]

Ingredients

  • 1 large radish
  • 32 peeled baby carrots each carrot cut in half lengthwise
  • 1 can (6 ounces) whole black olives
  • 5 large green olives with pimentos

Instructions

  • For the Radish Rosette - Make a radish rosette by first cutting off the stem and the tip of the radish. 
  • Looking at the radish from top to bottom, imagine that it is a square with 4 sides. Then with a small knife, make a cut down one side of the radish that is about half way down to the bottom of the radish. Don’t cut the radish all of the way down to the bottom.
  • Next, on the other side of the radish make another cut that is about half way down, making sure not to cut the radish all of the way down.  Then repeat by making the same type of cuts down the other two sides.
  • To a small bowl filled with ice water, add the radish rosette so it will open.  Let sit in the refrigerator for about 20 minutes or until the radish opens up like a flower.
  • For the Relish Tray - On a large flat plate or platter, form the outline of the pumpkin with the carrots (round side down). 
  • For the Smile - Make a smile for the pumpkin by using about 10 black olives for the “bottom lip” of the smile.  For the “inside” of the smile, add about 5 black olives.
  • Lastly, for the “top lip” of the smile, use 4 more black olives and leave spaces on each side of the two olives in the middle for the pumpkin’s “teeth”.
  • For the Teeth - cut a couple of the carrots in half and lay them in between the black olives forming the "top lip". 
  • For the Nose - Add the radish rosette to make the nose. 
  • For the Eyes and Face - For each eye, use 4 black olives to make a diamond shape. Fill in the face with the rest of the carrots. 
  • For the Stem - To make the stem, lay two green olives along the top edge at the top of the pumpkin. Top with two more green olives.
  • For the Eyeballs - Cut the remaining green olive in about ½ inch slices. Remove the pimento and lay one slice over each of the diamond shaped black olive eyes. 
  • Serve with your favorite dip.