The Secret Garden Appetizer (Printable Version)

A fresh, garden-inspired starter with cheese cubes, edible flowers, and microgreens for elegant gatherings.

# What You'll Need:

→ Cheeses

01 - 3.5 oz aged cheddar, cut into small cubes
02 - 3.5 oz goat cheese, cut into small cubes
03 - 3.5 oz Gruyère, cut into small cubes

→ Greens & Flowers

04 - 2.6 oz microgreens (pea shoots, radish greens, or mixed micro herbs)
05 - 1 cup edible flowers (nasturtiums, pansies, violets, borage, calendula, etc.)

→ Garnish & Extras

06 - 1 tbsp extra virgin olive oil (optional, for drizzling)
07 - Flaky sea salt, to taste
08 - Freshly ground black pepper, to taste

# How-To Steps:

01 - Distribute the cheese cubes evenly across a large serving board or platter, leaving space between each cheese variety.
02 - Generously scatter microgreens over the cheese cubes, partially concealing them.
03 - Nestle edible flowers among the microgreens to form a vibrant, garden-like display.
04 - Lightly drizzle extra virgin olive oil over the greens and flowers to enhance flavor.
05 - Sprinkle flaky sea salt and freshly ground black pepper to taste.
06 - Present immediately, inviting guests to forage for cheese cubes beneath the foliage.

# Tips for Success:

01 -
  • No cooking required, just arrangement and a few minutes of your time on even your busiest evening.
  • Guests become participants in a playful edible garden rather than passive eaters at a table.
  • It looks restaurant-worthy but tastes honest, letting three quality cheeses speak for themselves.
02 -
  • Edible flowers must be sourced from growers who don't use pesticides or treat them as ornamentals; one conversation with a farmer's market vendor beats any guesswork.
  • Cheese tastes best when it's not straight from the refrigerator, so cut it 30 minutes before serving so the flavors are actually present when people taste them.
03 -
  • Chill your serving board in the freezer for 10 minutes before building so the cheese stays firm and the flowers don't wilt from warmth.
  • Arrange your board as close to serving time as possible, but if you must make it ahead, cover it loosely with plastic wrap and keep it cool until the moment your guests arrive.
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