A fresh, colorful platter with vegetables, cheeses, dips, and charcuterie arranged in a spring wreath shape.
# What You Need:
→ 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 cherry tomatoes, assorted colors
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)
# How-To Steps:
01 - Arrange a large round platter or board with a small bowl or candle in the center to guide the wreath shape.
02 - Divide the hummus and herbed Greek yogurt dip into small bowls and space them evenly around the outer edge of the platter.
03 - Place vegetables in small clusters, alternating colors and shapes to create a vibrant and balanced appearance.
04 - Position cheeses and charcuterie sections between the vegetable clusters, omitting meats if serving vegetarian.
05 - Fill any gaps with assorted crackers and toasted baguette slices for texture and variety.
06 - Tuck fresh herbs and edible flowers throughout the wreath to enhance visual appeal and freshness.
07 - Remove the center guide and serve the platter immediately for best presentation and freshness.
