Masquerade Mask Platter (Print)

Colorful platter with veggies, cheeses, and fruits arranged in a masquerade mask design, ideal for parties.

# Components:

→ Base & Eye Openings

01 - 2 large green or black olives, pitted (or 2 small cubes of firm cheese such as cheddar or gouda)

→ Vegetables & Fruits

02 - 1 cup cucumber slices, thinly sliced
03 - 1 cup colorful bell pepper strips (red, yellow, orange)
04 - 1/2 cup cherry tomatoes, halved
05 - 1/2 cup red radish slices
06 - 1/2 cup baby carrots, halved lengthwise
07 - 1/2 cup seedless grapes (red or green)

→ Cheeses & Accompaniments

08 - 1 cup assorted cheeses, cubed (cheddar, gouda, Swiss)
09 - 1/2 cup mini mozzarella balls
10 - 1/2 cup nuts (walnuts, almonds, or pistachios)
11 - 1/4 cup dried fruits (apricots, cranberries, or figs)
12 - 1/2 cup crackers or breadsticks (optional)

→ Garnishes

13 - Fresh herbs (parsley, basil, dill)
14 - Edible flowers (optional)

# Directions:

01 - Select a large oval or rectangular serving board to serve as the base.
02 - Place two olives or cheese cubes near the center top of the board, spaced horizontally to represent the mask's eye openings.
03 - Fan out cucumber slices, bell pepper strips, cherry tomatoes, radish slices, baby carrots, and grapes in wide symmetrical arcs around and above the eye openings to mimic the ornate edges of a masquerade mask.
04 - Nestle assorted cheese cubes and mini mozzarella balls among the vegetables and fruits to add texture and color contrast.
05 - Fill remaining gaps with nuts and dried fruits to enhance flavor and visual appeal.
06 - If desired, position crackers or breadsticks along the lower edges or sides of the board.
07 - Finish by decorating with fresh herbs and edible flowers for a festive presentation.
08 - Present immediately for best freshness and visual impact.

# Expert Advice:

01 -
  • You'll spend just 20 minutes creating something that looks like you labored for hours—the magic of clever presentation without the stress.
  • Every ingredient is raw and fresh, so there's zero cooking involved, making this perfect when your oven is already full with other dishes.
  • It feeds a crowd beautifully while accommodating vegetarians, and you can easily swap ingredients for guests with allergies without losing the visual impact.
  • The mask shape becomes an instant talking point—people actually pause to admire it before diving in, which feels like a small personal victory.
02 -
  • Prep all your ingredients before you begin arranging—this isn't a recipe where you can assemble as you go. Everything sliced, everything ready, and then you work with focus and intention. I learned this the hard way when I started arranging and realized I still needed to slice my bell peppers.
  • The olives (or cheese cubes for your eyes) are non-negotiable as your starting point. Everything else follows their placement, so get those positioned first and trust that everything else will fall into place around them.
  • Wash and thoroughly dry all your vegetables—any moisture will make them slip and slide on the board, and your beautiful arrangement will start looking sloppy within minutes of being plated.
03 -
  • Refrigerate your board for 15 minutes before assembling if your kitchen is warm—this helps vegetables stay crisp and keeps cheeses from sweating. It's a small thing that makes a noticeable difference in how everything holds up during a party.
  • Use a very sharp knife and a light touch when slicing vegetables. Clean cuts with no bruising mean vegetables stay fresh and look intentional rather than roughly prepared. A dull knife is actually more dangerous and slower.
  • The olives for eyes are make-or-break—they're what transforms an arrangement into a 'mask.' If you can't find beautiful ones, good quality cheese cubes work equally well, but make them the same size for symmetry.
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