- 6 oz pimento cheese
- 4 ea Celery
- 8 ea Fingerling potatoes, fully cooked
- 3 ea Carrots, peeled
- 4 ea Pimento peppers or 2 ea Bell Peppers
- 1 small head Broccoli
- Extra Virgin Olive Oil
- Flake Sea Salt
Cut vegetable into bite size pieces. Place on a platter leaving a center circle for pimento cheese. Place pimento cheese in a serving bowl and place in the center of the platter. Drizzle olive oil on vegetables and season with flake salt.
