Hanging Gardens Appetizer Dish (Printable Version)

A visually striking blend of fresh produce and cheeses presented on tiered stands for effortless serving.

# What You Need:

→ Fresh Vegetables

01 - 1 cup cherry tomatoes, halved
02 - 1 cup baby carrots, trimmed
03 - 1 cup cucumber slices
04 - 1 cup radishes, thinly sliced
05 - 1 cup snap peas
06 - 1 cup endive leaves

→ Fruits

07 - 1 cup seedless grapes
08 - 1 cup strawberries, hulled and halved

→ Cheeses

09 - 5.3 ounces goat cheese, shaped into small balls
10 - 3.5 ounces feta, cubed

→ Dips & Spreads

11 - 1/2 cup hummus
12 - 1/2 cup tzatziki
13 - 1/2 cup pesto

→ Garnishes & Extras

14 - 1/4 cup toasted pistachios, chopped
15 - 1/4 cup fresh basil leaves
16 - 2 tablespoons edible flowers (optional)
17 - 1/4 cup extra virgin olive oil
18 - Freshly ground black pepper, to taste
19 - Sea salt, to taste

# How To Make:

01 - Wash, trim, and slice all vegetables and fruits as required.
02 - Shape goat cheese into small balls and cube the feta cheese.
03 - Set up mini-stands and bowls at varying heights on a large platter or board.
04 - Artfully place the vegetables, fruits, and cheeses on the stands and bowls, allowing overflow for a lush garden appearance.
05 - Fill small bowls with hummus, tzatziki, and pesto and position them among the other ingredients.
06 - Sprinkle toasted pistachios, basil leaves, and edible flowers over the arrangement.
07 - Drizzle lightly with olive oil and season with sea salt and freshly ground black pepper to taste.
08 - Present immediately and encourage guests to pick and dip as desired.

# Cooking Tips:

01 -
  • It looks restaurant-worthy but comes together in under 30 minutes with zero cooking.
  • Guests feel like they're part of something special when they can pick and choose their own flavor combinations.
  • You can swap ingredients based on what's fresh or what you have on hand, so it never feels repetitive.
02 -
  • Prep everything ahead but assemble no more than an hour before serving, or the vegetables will start to soften and lose their crispness.
  • If your mini-stands aren't stable, anchor them with a small dollop of hummus or even a damp paper towel underneath—nobody will ever know.
  • The real secret is varying the heights dramatically; a flat arrangement looks like a vegetable platter, but one with real elevation becomes a moment worth photographing.
03 -
  • Slice vegetables on the bias or at angles; it catches light differently and feels intentional rather than utilitarian.
  • Keep everything cold until the last moment—a chilled board stays crisp and appealing way longer than one at room temperature.
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