Peppermint Stripe Celebration (Printable Version)

Festive platter featuring alternating red and white elements with cheeses, fruits, and savory accents.

# What You'll Need:

→ Cheeses

01 - 7 oz fresh mozzarella balls (ciliegine or bocconcini)
02 - 7 oz sliced white cheddar cheese
03 - 7 oz sliced Havarti cheese

→ Red Accents

04 - 5 oz sliced strawberries
05 - 5 oz raspberries
06 - 3.5 oz cherry or grape tomatoes, halved
07 - 3.5 oz roasted red bell peppers, sliced

→ Savory Meats (optional)

08 - 5 oz thinly sliced salami
09 - 3.5 oz prosciutto

→ Crackers & Bread

10 - 5 oz water crackers
11 - 3.5 oz baguette slices

→ Garnishes

12 - Fresh mint leaves, for decoration
13 - Microgreens or edible flowers (optional)

# How To Make It:

01 - Arrange a large rectangular or circular serving platter as your foundation.
02 - Place a row of white cheese, using mozzarella balls or cheddar slices, along one edge of the platter.
03 - Follow with a row of red elements such as sliced strawberries or raspberries directly beside the white cheese.
04 - Continue layering alternating rows of white and red components, incorporating cheeses, tomatoes, roasted peppers, and optionally meats, to create distinct stripes.
05 - Introduce rows of water crackers and baguette slices between some of the stripes to add variety in texture.
06 - If using salami, roll slices into rose shapes and nestle them within the red stripes for visual appeal.
07 - Decorate the platter with fresh mint leaves to reinforce the peppermint motif.
08 - Serve immediately, or cover and refrigerate for up to two hours before presenting.

# Expert Advice:

01 -
  • It looks like you spent hours preparing when really, you just spent 25 minutes arranging—and that's the secret good hosts keep.
  • Nobody has to choose between sweet and savory because this platter speaks both languages, making every guest find something that makes them smile.
  • It's a conversation starter that actually lets you enjoy your own party instead of being stuck in the kitchen.
02 -
  • Room temperature matters more than you'd think—pull everything out about 15 minutes before serving so cheeses taste like cheese and not like plastic from the fridge. That's when people taste the difference between thrown-together and thoughtfully made.
  • The stripe lines don't have to be perfectly straight, and honestly, slightly imperfect looks more real and approachable. It says 'I made this with my own hands' instead of 'I spent three hours with a ruler.'
03 -
  • White cheese shows its best self when you slice it thick enough to have presence. Thin, sad slices look like you're trying to stretch ingredients; generous slices look confident and abundant.
  • The secret to making this look like a professional catering platter instead of just 'stuff arranged on a board' is leaving some negative space—don't fill every inch. Let the platter show through between the stripes. That breathing room is what makes it elegant.
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