Vibrant assortment of edible flowers, fresh vegetables, dips, and artisan crackers arranged for elegant sharing.
# 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 - 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 (optional, walnuts or almonds)
# Method:
01 - Rinse edible flowers and vegetables thoroughly under cold water and pat dry gently with paper towels.
02 - Artistically place edible flowers on a large serving platter, grouping by color and type for visual interest.
03 - Distribute fresh vegetables around the flowers, creating 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 alongside the dips, and sprinkle with toasted nuts if using.
06 - Present immediately, encouraging guests to combine dips, flowers, and vegetables as desired.
