Delicately layered pink charcuterie, cheeses, fruits, and vegetables create a vibrant, elegant spring platter.
# What You Need:
→ Charcuterie
01 - 3.5 oz prosciutto, thinly sliced and shaped into small roses
02 - 3.5 oz mortadella, thinly sliced
→ Vegetables
03 - 6–8 small pink radishes, thinly sliced
04 - 1 watermelon radish, thinly sliced
05 - 1 small cooked beet, thinly sliced
→ Cheeses
06 - 3.5 oz pink-hued cheese (such as port wine Derby, rosé goat cheese, or berry-washed rind cheese), sliced
07 - 3.5 oz brie or camembert, cut into wedges
→ Bread & Crackers
08 - 1 small baguette, sliced (or gluten-free crackers)
09 - 1 package rice crackers
→ Fruits
10 - 1 cup fresh strawberries, halved
11 - 1 cup fresh raspberries
→ Garnish
12 - Edible rose petals or microgreens (optional)
# How To Make:
01 - Arrange a large platter or board to serve as the presentation base.
02 - Roll or fold prosciutto slices into rose-like forms and position them in groups across the platter.
03 - Place mortadella slices in loose folds adjacent to the prosciutto clusters.
04 - Scatter pink radish, watermelon radish, and beet slices in slightly overlapping fanned layers to evoke watercolor brush strokes.
05 - Cluster pink-hued cheese slices with brie or camembert wedges, blending colors with surrounding meats and vegetables.
06 - Arrange baguette slices and rice crackers in gentle curves along the platter edges or interspersed among other items.
07 - Distribute halved strawberries and raspberries in small piles to enhance color and introduce sweetness.
08 - Decorate with edible rose petals or microgreens for an elegant finishing touch.
09 - Present immediately, inviting guests to combine flavors and textures as desired.
