Spring Charcuterie Edible Flowers Fruits

# What You'll Need:

01 - 3.5 oz prosciutto

02 - 3.5 oz salami

03 - 3.5 oz smoked turkey breast, thinly sliced

04 - 3.5 oz brie, cut into wedges

05 - 3.5 oz goat cheese, crumbled

06 - 3.5 oz aged cheddar, sliced

07 - 1 cup strawberries, halved

08 - 1 cup seedless grapes

09 - 1 small apple, thinly sliced

10 - 1/2 cup blueberries

11 - 1/2 cup raspberries

12 - 1/2 cup edible flowers, pesticide-free (e.g., pansies, nasturtiums, violets)

13 - 1/2 cup mixed nuts (almonds, walnuts)

14 - 1/4 cup honey

15 - 1/2 cup gluten-free crackers

16 - 1/2 cup olives, green or black

17 - Fresh mint leaves for garnish

01 - Fold or roll prosciutto, salami, and turkey breast. Place them elegantly on a large serving board.

02 - Position brie, goat cheese, and aged cheddar separately around the board for visual balance.

03 - Arrange strawberries, grapes, apple slices, blueberries, and raspberries in small clusters to create color harmony.

04 - Scatter edible flowers and mint leaves throughout for decorative, seasonal appeal.

05 - Fill small bowls with honey, mixed nuts, and olives, then position them on the board.

06 - Stack or fan gluten-free crackers alongside other ingredients.

07 - Serve immediately or chill the board covered until the event.

01 -

It feels like you're painting with food—every board turns out different, and nobody believes how easy it is.
Guests always linger longer around this spread, especially when edible flowers spark curiosity.

02 -

Once, I left apples out too early and they browned—add them last for the best look.
Edible flowers can wilt quickly if placed right before serving; store them chilled until ready.

03 -

Lay out meats and cheeses first, then fill remaining gaps with fruits—this prevents overcrowding and keeps everything accessible.
It’s tempting to overload the board, but leaving some space between items makes it easier for guests to serve themselves.