Pink Petal Watercolor Wash (Printer View)

A stunning platter combining pink charcuterie, cheeses, fruits, and vegetables with artistic layering.

# What you'll need:

→ Charcuterie

01 - 3.5 oz prosciutto, thinly sliced and shaped into small roses
02 - 3.5 oz mortadella, thinly sliced

→ Vegetables

03 - 6 to 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 (e.g., port wine Derby, rosé goat cheese, or berry-washed rind), 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 raspberries

→ Garnish

12 - Edible rose petals or microgreens (optional)

# Method:

01 - Select a large platter or board to serve as your canvas.
02 - Roll or fold prosciutto slices into rose shapes and place them in groups across the platter.
03 - Fold mortadella slices loosely and position them beside the prosciutto clusters.
04 - Scatter thin slices of pink radishes, watermelon radish, and beet in overlapping, slightly fanned layers to resemble watercolor brushstrokes.
05 - Cluster the pink-hued cheese slices and Brie or Camembert wedges among the meats and vegetables to blend colors effectively.
06 - Place baguette slices and rice crackers in gentle curves along one edge or interspersed throughout the platter.
07 - Add halved strawberries and raspberries in small piles to enhance color and sweetness.
08 - Finish by decorating with edible rose petals or microgreens as desired.
09 - Present immediately, inviting guests to mix and match flavors and textures.

# Expert Advice:

01 -
  • It looks like edible art—guests will Instagram it before they even pick up a plate, and you'll feel like a culinary genius
  • Zero cooking required means you can spend your time creating the visual magic instead of sweating over a stove
  • The flavor combinations surprise and delight—sweet strawberries, salty prosciutto, creamy cheese, and peppery radishes all dancing together
  • It's flexible enough to adapt to whatever's fresh at your market, so you're never locked into a single vision
02 -
  • Slice everything as thinly as possible, even if it feels scary. Thin slices layer better, arrange more elegantly, and create that delicate, sophisticated look that makes people think you spent hours in the kitchen.
  • Prepare your vegetables about an hour before serving, but wait until the last possible moment to slice beets—they'll stain other ingredients if they sit too long. Same with raspberries; add them at the very end so they don't get crushed.
  • Room temperature is your friend. Pull your cheeses and cured meats out of the fridge 30 minutes before serving so flavors can shine and textures can be at their best.
03 -
  • A mandoline slicer is a game-changer for getting vegetables thin enough to create that delicate watercolor effect, but be cautious with your fingers—use the guard or a folded kitchen towel
  • If you're serving this platter at a special event, arrange it on the prettiest board or platter you own; the setting elevates the entire experience and shows your guests how much you care about creating something memorable
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