A festive brunch platter with colorful eggs, fresh fruits, artisan breads, and a variety of cheeses for sharing.
# Components:
→ Eggs
01 - 8 large eggs
02 - 1 teaspoon white vinegar (for boiling)
→ Breads & Crackers
03 - 1 small baguette, sliced
04 - 6 slices rustic sourdough bread
05 - 12 assorted crackers
→ Cheeses
06 - 4 ounces soft goat cheese
07 - 4 ounces sharp cheddar, cubed
08 - 3.5 ounces brie, sliced
→ Fresh Fruits
09 - 1 cup strawberries, hulled and halved
10 - 1 cup grapes, separated into small clusters
11 - 2 kiwis, peeled and sliced
12 - 1/2 cup blueberries
→ Vegetables
13 - 1 cup baby carrots
14 - 1 cup cucumber rounds
15 - 1 cup cherry tomatoes, halved
16 - 1/2 cup radishes, sliced
→ Spreads & Dips
17 - 1/2 cup hummus
18 - 1/4 cup honey
19 - 1/4 cup fruit preserves (apricot or raspberry)
20 - 1/4 cup herbed cream cheese
→ Garnishes
21 - Fresh dill sprigs
22 - Fresh parsley
23 - Edible flowers (optional)
# Method:
01 - Bring a saucepan of water with vinegar to a boil. Gently add eggs, reduce heat to simmer, and cook for 10 minutes. Transfer eggs to an ice bath to cool, then peel. Optionally, dye eggs with natural food coloring for decoration.
02 - Slice the baguette and arrange it along with rustic sourdough slices and assorted crackers around the edges of a large serving board.
03 - Place small bowls of hummus, honey, fruit preserves, and herbed cream cheese evenly around the board.
04 - Cut the goat cheese and cheddar into cubes and slice the brie. Arrange each cheese variety in separate sections on the board.
05 - Distribute whole or halved boiled eggs decoratively across the board.
06 - Fill remaining spaces with grouped fresh strawberries, grapes, kiwi slices, blueberries, baby carrots, cucumber rounds, cherry tomato halves, and sliced radishes for color and texture.
07 - Decorate the platter with fresh dill, parsley, and edible flowers if using.
08 - Serve immediately, allowing guests to enjoy a variety of flavors.
