Pink Petal Watercolor Wash (Print)

Elegant pink platter with layered cured meats, cheeses, fruits, and vegetables showcasing a watercolor effect.

# Components:

→ 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 cheese), 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)

# Directions:

01 - Select a large serving platter or board to arrange the ingredients as your canvas.
02 - Roll or fold prosciutto slices to create rose-like shapes and position them evenly across the platter.
03 - Place mortadella slices in loose folds adjacent to the prosciutto clusters.
04 - Scatter thinly sliced pink radishes, watermelon radish, and cooked beet slices in overlapping, fanned layers to simulate watercolor strokes.
05 - Cluster the pink-hued cheese slices and brie or camembert wedges throughout the platter to blend visually with meats and vegetables.
06 - Arrange sliced baguette and rice crackers in gentle curves along one edge or interspersed across the platter.
07 - Position halved strawberries and raspberries in small piles to enhance the pink color palette and add sweetness.
08 - Optionally, decorate the platter with edible rose petals or microgreens for added elegance.
09 - Present immediately, allowing guests to combine flavors and textures as desired.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it truly takes just 20 minutes—your secret is safe with me
  • Everyone at the table will be talking about how beautiful it is before they even taste it, and then they'll be pleasantly surprised by how delicious it actually is
  • It works for vegetarians (just skip the meats) and meat lovers, sophisticated palates and casual appetites—there's something for everyone
  • Spring gatherings and elegant brunches finally have the centerpiece they deserve
02 -
  • Prep everything before you start arranging—chop, slice, and shape everything first. Once you start arranging, you want to move with intention, not scramble to find the next ingredient.
  • The mandoline slicer is worth the counter space for this recipe. Hand-sliced vegetables look homemade; mandoline-sliced vegetables look intentional and elegant.
  • Beets will bleed into lighter colors if you let them sit too long—arrange them last or give them a gentle wipe with a paper towel after slicing.
  • Prosciutto and mortadella can dry out quickly, so keep them covered until the moment you're ready to arrange them.
03 -
  • If you're serving this at a gathering where timing matters, assemble everything except the most delicate elements (like berries and garnish) up to 2 hours ahead, then do the final styling 15 minutes before guests arrive
  • A small, sharp knife and a mandoline slicer are your best friends here—they make the difference between a platter that took you an hour and one that genuinely takes 20 minutes
  • Don't overthink the arrangement. The most beautiful platters often come from simply playing with what you have in front of you, rotating pieces until they catch the light just right
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