Hanging Gardens Appetizer (Printable)

An artistic mix of fresh vegetables, fruits, and cheeses elegantly arranged on tiered stands for a vibrant appetizer.

# What You'll Need:

→ Fresh Vegetables

01 - 1 cup cherry tomatoes, halved
02 - 1 cup baby carrots, trimmed
03 - 1 cup cucumber slices
04 - 1 cup radishes, thinly sliced
05 - 1 cup snap peas
06 - 1 cup endive leaves

→ Fruits

07 - 1 cup seedless grapes
08 - 1 cup strawberries, hulled and halved

→ Cheeses

09 - 5.3 oz goat cheese, shaped into small balls
10 - 3.5 oz feta, cubed

→ Dips & Spreads

11 - 1/2 cup hummus
12 - 1/2 cup tzatziki
13 - 1/2 cup pesto

→ Garnishes & Extras

14 - 1/4 cup toasted pistachios, chopped
15 - 1/4 cup fresh basil leaves
16 - 2 tbsp edible flowers (optional)
17 - 1/4 cup extra virgin olive oil
18 - Freshly ground black pepper, to taste
19 - Sea salt, to taste

# Method:

01 - Wash, trim, and slice all vegetables and fruits as specified.
02 - Form goat cheese into small balls and cube the feta.
03 - Place mini-stands and small bowls at varying heights on a large platter or board.
04 - Distribute vegetables, fruits, and cheeses artfully among the stands and bowls, allowing overflow for a lush garden effect.
05 - Fill bowls with hummus, tzatziki, and pesto, and position them within the arrangement.
06 - Sprinkle toasted pistachios, basil leaves, and edible flowers over the display.
07 - Lightly drizzle extra virgin olive oil, then season with sea salt and freshly ground black pepper to taste.
08 - Present immediately, inviting guests to pick and dip as desired.

# Expert Pointers:

01 -
  • You'll never stress about timing again—everything is raw, fresh, and ready to go whenever guests arrive.
  • It looks like you spent hours in the kitchen when you really just spent 25 minutes being creative.
  • Everyone finds something they love because there's genuine variety, not a single heavy dish to push around a plate.
02 -
  • Prep everything as close to serving time as possible—vegetables start looking tired and dull if they sit assembled for more than an hour.
  • The height variation is what makes this feel intentional instead of lazy; flat arrangements always look like a sad office platter no matter how many expensive ingredients you use.
  • If something looks like it's about to wilt, swap it out—your guests won't remember the specific radish, but they'll remember if the whole display felt fresh and alive.
03 -
  • Cut everything the day before if you need to, but keep items in separate containers with damp paper towels to maintain crispness—then assemble just before guests arrive for maximum visual impact.
  • Use a mandoline slicer for radishes and cucumbers if you want that thin, almost translucent look that catches light beautifully and makes everything feel restaurant-quality.
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