Pink Petal Watercolor Wash (Printable View)

A vibrant pastel platter combining pink meats, cheeses, fruits, and vegetables in artistic layers.

# Ingredient List:

→ 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 (such as 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)

# How to Make:

01 - Arrange a large platter or board as your canvas.
02 - Roll or fold prosciutto slices into rose-like forms and distribute evenly across the platter.
03 - Place mortadella slices in loose folds next to the prosciutto.
04 - Scatter thinly sliced pink radishes, watermelon radish, and beet in overlapping, slightly fanned layers to resemble watercolor brush strokes.
05 - Cluster pink-hued cheeses and brie or camembert wedges, blending colors visually with the meats and vegetables.
06 - Arrange baguette slices and rice crackers in gentle curves along the edge or interspersed within the arrangement.
07 - Place halved strawberries and raspberries in small piles to enhance the pink color palette and add sweetness.
08 - Decorate with edible rose petals or microgreens for an elegant finishing touch.
09 - Present immediately, inviting guests to mix and match flavors and textures.

# Expert Tips:

01 -
  • It looks like something a pastry artist created, yet requires zero cooking skills and takes only 20 minutes
  • The natural sweetness of raspberries and strawberries balances the salty depth of cured meats in the most unexpected, delightful way
  • Your guests will assume you spent hours preparing when really you just understood the secret: arranging ingredients with intention creates elegance
02 -
  • Slice vegetables as thinly as possible—a mandoline is worth its weight if you make platters regularly. Thin slices let light pass through, which intensifies color and creates that watercolor effect
  • Assemble this no more than an hour before serving; the beets will start bleeding their color onto lighter items, which can look less intentional with time. This isn't a recipe you can prep the day before
03 -
  • Use a very sharp knife for vegetables; crushed edges diminish both appearance and texture. I keep my knife steel sharp specifically for this platter
  • If your prosciutto tears while rolling, that's okay—it becomes more delicate looking, not less beautiful. Embrace the imperfection
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