More Great Recipes: Appetizer | Bread

Painter's Palette Appetizer Platter

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Member since 2007

Serves | Prep Time | Cook Time


For bread: 1 1/2 cups lukewarm water
1 package yeast
1/2 Tbls kosher salt
3 1/4 cups whole wheat flour
Red - Roasted Eggplant and Pepper Tapenade
Orange - Savory Sweet Pumpkin Dip
Yellow - Garlic Yogurt Sauce colored with a few drops of yellow food coloring
Green - Sweet Pea and Onion Dip or you could do guac!

Make your bread dough: In a large Tupperware container, mix 1.5 cups of lukewarm water with 1 envelope of yeast and 1/2 Tbls. of kosher salt.

- Add 3.5 cups of whole wheat flour, mixing well with a wooden spoon until all flour is combined and dough is sticky.

- Cover with a towel and let rise in a dry, warm room for 3-5 hours or until dough doubles in size.

- When you are ready to bake, preheat oven to 450 degrees. I recommend a pizza stone, but if you don't have one you could do it on a baking sheet instead. If using the stone, put it in the oven now. PLace a roasting pan on the bottom rack of your oven.

- Dust your work surface (I do this right on a pizza peel because I then transfer it to a pizza stone, but you can sape it right on the baking sheet if that is what you have) and hands with flour. Cut 3/4 of the dough from the container, and shape it into a crescent like a painter's pallette. Cut a circle from one side for the thumb hole.

- Shape remaining dough into a rod for the paint brush and any other shape you'd like (I used extra dough to make little baguettes for dipping).

- Slide dough shapes onto pizza stone or put baking seet in oven.

- Pour 2 cups of hot water into the roasting pan and shut the oven door to catch steam. Watch out for hot steam when you do this because it burns like a mother!

- Place in oven and bake for 30 minutes or until crusty and browned. (You may need to take smaller shapes out earlier, so keep an eye on them!)

- Cool completely.

- Cut organic paint shapes from the "palette" using a serrated knife and dig out a little bowl for your dips. Save any bread that you pull out; you'll need it later 'cause it makes good eats!

- Spoon dips into each little bowl and serve with veggies and the extra bread. When you run out of dippers you can just start tearing your palette into delicious little pieces!

Pairs Well With


One of my favorite sites, is hosting an incredible edibles contest featuring craft supplies made entirely out of food. After lots and lots of hemming and hawing, I decided not to go my usual route and bake something sweet! Instead I created a savory appetizer platter in the form of a painter's palette. The bread palette was baked using a whole wheat dough based on the master dough recipe from Artisan Bread in 5 Minutes a Day by Zoe Francois and Jeff Hertzberg. My version of the recipe follows along with recipes for each of the "paints" and a few other ideas in case you'd like to try this with other colors or flavors! Each "paint" is a different flavored dip or spread. The paintbrush is more bread, with fennel fronds for bristles, tied on with onion skin.

**Feel free to pop over and vote for my entry:


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