Masquerade Mask Appetizer Platter (Print view)

Vibrant platter arranged as a masquerade mask with olives, cheeses, fruits, and colorful vegetables.

# List of Ingredients:

→ Base & Eye Openings

01 - 2 large green or black olives, pitted
02 - 2 small cubes of firm cheese (cheddar or gouda), as alternative

→ Vegetables & Fruits

03 - 1 cup thinly sliced cucumber
04 - 1 cup assorted colorful bell pepper strips (red, yellow, orange)
05 - ½ cup cherry tomatoes, halved
06 - ½ cup sliced red radishes
07 - ½ cup baby carrots, halved lengthwise
08 - ½ cup seedless grapes (red or green)

→ Cheeses & Accompaniments

09 - 1 cup assorted cheese cubes (cheddar, gouda, Swiss)
10 - ½ cup mini mozzarella balls
11 - ½ cup mixed nuts (walnuts, almonds, or pistachios)
12 - ¼ cup dried fruits (apricots, cranberries, or figs)
13 - ½ cup crackers or breadsticks (optional)

→ Garnishes

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

# Step-by-Step Directions:

01 - Select a large oval or rectangular serving board to serve as the display base.
02 - Place two olives or cheese cubes spaced horizontally near the upper center of the board to represent the mask’s eye openings.
03 - Fan out cucumber slices, bell pepper strips, cherry tomatoes, radishes, baby carrots, and grapes in wide, symmetrical arcs above and around the eye openings to mimic ornate feathered edges.
04 - Nestle assorted cheese cubes and mini mozzarella balls among the vegetables and fruits to add color and varied texture.
05 - Scatter nuts and dried fruits into open spaces to enhance flavor complexity and visual appeal.
06 - If desired, place crackers or breadsticks along the lower edges or sides of the board.
07 - Decorate with fresh herbs and edible flowers for a festive touch and serve immediately.

# Expert Suggestions:

01 -
  • It's a show-stopper that requires zero cooking—just fresh, beautiful ingredients arranged with intention
  • Everyone at your party becomes a kid again, admiring the edible mask before diving in
  • You can prep it in twenty minutes and spend the rest of the evening actually enjoying your guests instead of being stuck in the kitchen
02 -
  • Arrange everything no more than an hour before serving—your vegetables will start to weep and lose their crisp edges if you prepare too far in advance. This isn't a make-ahead dish; it's a moment-of-celebration dish.
  • The symmetry doesn't have to be perfect, but it should feel intentional. I used to overthink this, arranging and rearranging, but I learned that confident, slightly asymmetrical placement looks more modern and genuine than trying to create perfect mirror images.
03 -
  • Slice everything uniformly and thinly using a sharp knife or mandoline—this is what makes the difference between looking homemade and looking intentional
  • Pat your vegetables dry before arranging; any excess moisture will make everything slide around and lose its clean lines
  • Start your arrangement from the center outward, working from the most delicate items (greens, herbs) to the sturdiest (cheese, nuts) so nothing gets crushed as you work
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