A fresh, colorful platter arranged in a spring wreath with vegetables, cheeses, dips, and charcuterie.
# Components:
→ Vegetables
01 - 1 cup small radishes, halved
02 - 1 cup sugar snap peas, trimmed
03 - 1 cup baby carrots, peeled
04 - 1 cup cucumber slices
05 - 1 cup assorted cherry tomatoes
06 - 1/2 cup baby bell peppers, sliced
→ Cheeses & Charcuterie
07 - 3.5 oz soft goat cheese, rolled into mini balls
08 - 3.5 oz mini mozzarella balls (bocconcini)
09 - 3.5 oz hard cheese, cubed (e.g., aged cheddar or gouda)
10 - 3.5 oz thinly sliced prosciutto or salami (omit for vegetarian)
→ Dips
11 - 1/2 cup hummus
12 - 1/2 cup herbed Greek yogurt dip
→ Crackers & Breads
13 - 1 cup assorted crackers
14 - 1/2 baguette, sliced and toasted
→ Garnishes
15 - 1/4 cup mixed fresh herbs (parsley, dill, chives)
16 - Edible flowers (optional, for decoration)
# Directions:
01 - Arrange a large round platter or board with a small bowl or candle in the center to guide the wreath shape.
02 - Place dips in small bowls and space them evenly around the outer edge of the platter.
03 - Distribute vegetables in small clusters, alternating colors and shapes to create a balanced, vibrant appearance.
04 - Place cheeses and charcuterie in sections between the vegetable clusters to maintain visual interest.
05 - Fill remaining spaces with assorted crackers and toasted baguette slices for texture contrast.
06 - Tuck fresh mixed herbs and optional edible flowers throughout the wreath for a spring-like, lush look.
07 - Remove the center guide and serve immediately to preserve freshness and presentation.
