An artful summer spread of fruits, cheeses, vegetables, and edible flowers arranged with elegant butterfly flair.
# What You Need:
→ Cheeses
01 - 3.5 oz brie, sliced
02 - 3.5 oz goat cheese, crumbled
03 - 3.5 oz cheddar, cubed
04 - 3.5 oz gouda, sliced
→ Charcuterie (optional for vegetarians)
05 - 2.6 oz prosciutto, folded
06 - 2.6 oz salami, rolled
→ Fresh Fruits
07 - 1 cup strawberries, halved
08 - 1 cup blueberries
09 - 1 cup green grapes, halved
10 - 1 cup pineapple, cut into butterfly shapes using mini cookie cutter
11 - 1 kiwi, sliced
→ Vegetables
12 - 1 cup cucumber, sliced into rounds
13 - 1 cup baby carrots, halved lengthwise
14 - 1 red bell pepper, sliced into strips
→ Crackers & Bread
15 - 1 cup assorted crackers
16 - 1 baguette, sliced
→ Garnishes
17 - ¼ cup edible flowers (pansies, violets, nasturtiums)
18 - 2 tbsp fresh mint leaves
19 - Honey or fruit preserves, for serving
# Step-by-Step Directions:
01 - Place the sliced and cubed cheeses in the center of a large serving board, forming the butterfly’s body.
02 - Fan out strawberries, blueberries, grapes, kiwi, cucumber, baby carrots, red bell pepper, and charcuterie symmetrically on both sides to form the butterfly wings.
03 - Position pineapple pieces cut into butterfly shapes on the wings to enhance the visual appeal.
04 - Fill remaining spaces around the wings with assorted crackers, baguette slices, and rolled charcuterie.
05 - Decorate the arrangement with edible flowers and fresh mint leaves to complete the summery aesthetic.
06 - Provide a small bowl of honey or fruit preserves on the side for serving.
