Vibrant platter featuring fresh vegetables, edible blooms, creamy dips, and artisan crackers for easy entertaining.
# Components:
→ 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 - 1/2 cup cherry tomatoes, halved
07 - 1/2 cup baby bell peppers, sliced
→ Dips
08 - 1/2 cup herbed cream cheese
09 - 1/2 cup hummus
10 - 1/2 cup Greek yogurt dip with lemon and chives
→ Accompaniments
11 - 1 cup artisan crackers or baguette slices
12 - 1/4 cup toasted nuts (optional, walnuts or almonds)
# Directions:
01 - Rinse all edible flowers and vegetables under cold water thoroughly and pat dry gently with paper towels.
02 - Place the edible flowers on a large serving platter, grouping by color and type to enhance visual appeal.
03 - Arrange the baby carrots, cucumber slices, radishes, sugar snap peas, cherry tomatoes, and baby bell peppers around the flowers in sections or patterns.
04 - Spoon the herbed cream cheese, hummus, and Greek yogurt dip into small bowls and place them on the platter.
05 - Place artisan crackers or baguette slices on the platter and sprinkle with toasted nuts if using.
06 - Serve immediately, inviting guests to combine dips, vegetables, and edible flowers as desired.
