Secret Garden with cheese cubes (Printable)

Elegant starter combining aged cheeses, fresh microgreens, and edible flowers for a fresh, colorful presentation.

# What You Need:

→ Cheeses

01 - 3.5 oz aged cheddar, cubed
02 - 3.5 oz goat cheese, cubed
03 - 3.5 oz Gruyère, cubed

→ 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)
07 - Flaky sea salt, to taste
08 - Freshly ground black pepper, to taste

# Steps:

01 - Evenly distribute the cheese cubes across a large serving board or platter, leaving some space between each cheese variety.
02 - Scatter microgreens generously over and around the cheese cubes, partially concealing them.
03 - Nestle edible flowers among the microgreens to create a vibrant, garden-inspired presentation.
04 - Optionally, lightly drizzle extra virgin olive oil over the greens and flowers to enhance flavor and appearance.
05 - Sprinkle flaky sea salt and freshly ground black pepper to taste.
06 - Present immediately, inviting guests to explore and enjoy the combination of cheeses hidden beneath the foliage.

# Expert Advice:

01 -
  • Guests actually interact with their food instead of standing around with tiny plates.
  • Three different cheeses mean every bite surprises you—creamy goat, nutty Gruyère, sharp cheddar.
  • Zero cooking required, so you can focus on the conversation and actually enjoy your own party.
  • The edible flowers do all the visual heavy lifting; it looks like you spent hours when it took twenty minutes.
02 -
  • Check your flowers obsessively—make sure they're genuinely labeled as edible and pesticide-free; one wrong flower choice ruins everything.
  • Cut your cheeses right before serving so they don't dry out or start sweating in the refrigerator.
  • Microgreens wilt fast once they're exposed to air, so don't assemble this more than an hour before guests arrive.
  • Some people are nervous about eating flowers, so maybe mention what's edible and what's not—it breaks the ice and shows you care about their comfort.
03 -
  • Use a sharp knife and cut your cheeses the day before if you must, storing them in an airtight container so they stay fresh and don't absorb refrigerator odors.
  • If you're worried about flowers being too delicate, arrange them last and handle them as little as possible—let them be dramatic without being fragile.
  • The optional olive oil drizzle is what separates a nice platter from a restaurant-worthy one; use something special and fruity, not just whatever's in the pantry.
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