Fairy Garden Platter (Printable Version)

A vibrant assortment of edible flowers, fresh veggies, dips, and crackers for festive spring presentations.

# What You Need:

→ Edible Flowers

01 - 1 cup mixed edible flowers (pansies, nasturtiums, violets, borage, calendula petals)

→ Fresh Vegetables

02 - 1 cup baby carrots, trimmed
03 - 1 cup cucumber slices
04 - 1 cup radishes, thinly sliced
05 - 1 cup sugar snap peas
06 - ½ cup cherry tomatoes, halved
07 - ½ cup baby bell peppers, sliced

→ Dips

08 - ½ cup herbed cream cheese
09 - ½ cup hummus
10 - ½ cup Greek yogurt dip with lemon and chives

→ Accompaniments

11 - 1 cup artisan crackers or baguette slices
12 - ¼ cup toasted nuts (walnuts or almonds, optional)

# How To Make:

01 - Rinse all edible flowers and vegetables thoroughly under cold water. Gently pat dry with paper towels.
02 - Place edible flowers artistically on a large serving platter, grouping by color and variety for visual impact.
03 - Arrange fresh vegetables around the flowers, forming sections or patterns as preferred.
04 - Spoon herbed cream cheese, hummus, and Greek yogurt dip into small bowls and place on the platter.
05 - Add crackers or baguette slices to the platter and sprinkle toasted nuts if using.
06 - Present immediately, inviting guests to combine dips, flowers, and vegetables as desired.

# Cooking Tips:

01 -
  • Effortless no-cook appetizer perfect for spring and summer.
  • A beautiful and colorful presentation that impresses guests.
  • Vegetarian and easily adaptable to different tastes and dietary needs.
  • Offers a fresh, healthy option with a variety of textures and flavors.
02 -
  • Always verify that edible flowers are pesticide-free and safe for consumption.
  • Arrange flowers by color to create visual impact and harmony on the platter.
  • Prepare all vegetables uniformly sliced for an elegant and inviting presentation.
  • Serve immediately after assembly to keep vegetables crisp and flowers fresh.
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