Winter Wonderland Platter (Print)

Elegant winter appetizer with pale cheeses, nuts, fruits, and frosted accents for festive gatherings.

# What you'll need:

→ Cheeses

01 - 7 oz fresh goat cheese (log or rounds)
02 - 5.3 oz Brie or Camembert, rind trimmed
03 - 3.5 oz mild white cheddar or mozzarella, cubed

→ Nuts & Fruits

04 - 3.5 oz blanched almonds
05 - 3.5 oz macadamia nuts
06 - 3.5 oz dried white mulberries or white raisins
07 - 1 small bunch green grapes

→ Crackers & Bread

08 - 7 oz white rice crackers (gluten-free)
09 - 3.5 oz plain water crackers
10 - 1 small baguette, sliced and lightly toasted

→ Accents & Garnishes

11 - 1/4 cup edible silver leaf flakes or metallic silver dragées
12 - 1/4 cup white chocolate curls
13 - Light blue sugared almonds or Jordan almonds
14 - Fresh rosemary sprigs, dusted with powdered sugar

→ Accompaniments

15 - 1/4 cup honey or white fig jam
16 - 1/4 cup Greek yogurt dip or whipped ricotta

# Directions:

01 - Position the assortment of cheeses centrally on a large serving board, spacing for guest accessibility.
02 - Fan crackers, bread slices, and rice crackers around the cheeses to create an inviting layout.
03 - Distribute small bowls filled with almonds, macadamia nuts, dried mulberries, and green grapes evenly around the board.
04 - Deposit dollops of honey or white fig jam and Greek yogurt dip into small ramekins and place strategically.
05 - Scatter white chocolate curls and light blue sugared almonds over remaining board spaces for visual interest.
06 - Decorate with rosemary sprigs lightly dusted with powdered sugar to evoke a frosted winter effect.
07 - Carefully position edible silver leaf flakes or metallic dragées to enhance elegance.
08 - Present immediately, ensuring all selections are easily reachable for guests.

# Expert Advice:

01 -
  • It requires zero cooking, which means you can spend more time actually enjoying your guests instead of sweating in the kitchen.
  • The pale palette is surprisingly sophisticated and photographs beautifully, making your table look like it was styled by a professional.
  • You can prep everything ahead of time, arrange it an hour before guests arrive, and let it sit peacefully on the board while you chat and sip wine.
02 -
  • Cheeses need to come to room temperature before serving, which means removing them from the fridge at least 30 minutes before your guests arrive. Cold cheese tastes one-dimensional; room-temperature cheese blooms with flavor.
  • The single biggest mistake I made the first time was toasting the baguette too early. It absorbed moisture from the humid air and became soggy. Toast it 30 minutes before plating, or even better, toast it right before you arrange the board.
  • Edible silver leaf is delicate and sticks to your fingers—have slightly damp hands or use tweezers when handling it, or it'll clump up and look messy instead of magical.
  • Don't cut your Brie or Camembert more than an hour ahead of time. The exposed surface oxidizes and darkens, losing that pristine white appearance that makes this board special.
03 -
  • Toast your baguette slices on a cast iron skillet instead of an oven or toaster. You'll get even browning, more control, and they'll stay crisp longer.
  • Make your own white chocolate curls from a good quality white chocolate bar using a vegetable peeler or microplane—store-bought white chocolate curls often taste waxy and are too uniform.
  • If you want the board to be vegan, use cashew cheese or store-bought plant-based cheese, swap the yogurt dip for hummus or white bean dip, and use coconut cream instead of whipped ricotta. The aesthetic works just as beautifully, and no one will miss the dairy.
  • Add a tiny pinch of edible glitter or pearl dust mixed into your powdered sugar for the rosemary if you want extra shimmer, but apply it sparingly—a little goes a long way.
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