Save to Pinterest I discovered this dish on a Saturday morning at a farmers market, standing in front of a vendor's explosion of edible flowers, each one more delicate than the last. The vendor casually mentioned hiding cheese beneath them, and something clicked—the idea of turning a simple cheese board into a moment of discovery. Now whenever I set this out, I watch guests lean in with genuine curiosity, their hands hesitating before they forage through the garden I've created on a platter.
I made this for my sister's engagement party last spring, and watching her face when she discovered the first cube of aged cheddar beneath the nasturtiums made the whole thing worthwhile. Everyone suddenly became focused on the platter, gently lifting flowers and greens like they were excavating treasure. It turned what could have been a forgettable appetizer into the moment people actually talked about afterward.
Ingredients
- Aged cheddar, cubed: The sharpness cuts through the delicate flowers and keeps this from feeling too precious—aim for cubes about the size of dice so they're easy to discover.
- Goat cheese, cubed: Its tangy creaminess offers a completely different flavor note and creates visual contrast on the board.
- Gruyère, cubed: This brings a subtle nutty depth that makes guests pause and actually taste what they're eating.
- Microgreens: Choose pea shoots for sweetness, radish greens for bite, or a mix for complexity—they're the forest floor of your secret garden.
- Edible flowers: Nasturtiums have a peppery kick, pansies are mild and pretty, violets taste faintly sweet, borage brings a subtle cucumber note, and calendula petals are sunny and slightly spicy—pick whatever calls to you or what your market has.
- Extra virgin olive oil: A whisper of it adds richness, but honestly the cheese brings enough fat that this is optional.
- Flaky sea salt and freshly ground black pepper: These are the finishing touches that make every bite taste intentional.
Instructions
- Cube your cheeses:
- Cut them into roughly equal sizes so they feel like little treasures when discovered. If your cheese is crumbly, cut it the day before and let it firm up in the fridge.
- Arrange the foundation:
- Spread the cheese cubes across your platter with some breathing room between them—you want guests to see hints of color, not a solid block. This is where you start thinking like a landscape designer.
- Layer the microgreens:
- Scatter them generously across the board, letting them drape naturally and cover about half of the cheese. Think of them as tall grass hiding things, not a uniform blanket.
- Tuck in the flowers:
- This is the fun part—nestle flowers among the greens, creating pockets and clusters. Let some flowers sit directly on the cheese for color, and tuck others into the microgreen jungle.
- Add final touches:
- If using olive oil, drizzle it lightly over everything just before serving. Finish with a pinch of sea salt and a few cracks of pepper to hint that there's flavor hiding underneath.
- Serve with purpose:
- Bring it to the table and watch the moment people realize this is interactive. Invite them to forage, and stand back.
Save to Pinterest What made this recipe stick with me wasn't the elegance, though that helped. It was realizing that food doesn't have to be complicated to feel special—it just needs an element of surprise and something for your hands to do. This dish gives people permission to play with their food again.
Sourcing Your Flowers and Greens
The difference between this feeling like a gimmick and genuinely delicious comes down to where you source everything. Farmers markets are your best friend here—the vendors know their flowers, they grow them without heavy chemicals, and they're usually thrilled to help you pick ones that taste good, not just look pretty. If you're growing edible flowers at home, even in a small pot on a windowsill, you'll taste the difference. I've learned that pansies from a big box store taste like disappointment, but pansies grown in actual soil by someone who cares taste bright and slightly sweet.
Cheese Choices and Flavor Balance
The three cheeses I've listed create a flavor journey—sharp, tangy, and nutty—but don't feel locked in. I've substituted aged manchego for a grainier texture, used fresh chèvre alongside aged goat cheese, and even added a small cube of smoked cheese for unexpected depth. The rule I follow is having at least one creamy option, one sharp option, and one interesting option, whatever that means to you. The microgreens and flowers are the supporting cast, so your cheese choices are the real story.
Making It Your Own
This is one of those recipes that becomes more interesting when you experiment. I've added thin slices of crisp radish for crunch, tucked in tiny leaves of basil or mint for herbaceousness, and even scattered a few edible pea pods across the top. The secret is understanding that you're building a small landscape, and landscapes have depth, layers, and things that surprise you.
- Pair this with a crisp white wine or sparkling rosé to let the flavors shine without competing.
- Set it out no more than thirty minutes before serving so the greens stay perky and the cheese doesn't get too soft.
- Use a small fork or tongs alongside the platter so guests feel invited to explore without getting their fingers too sticky.
Save to Pinterest This dish taught me that the most memorable meals aren't always the most complicated ones. Sometimes it's the ones where people slow down, notice textures and flavors separately, and feel a little bit delighted by the unexpected.
Recipe Questions
- → Which cheeses work best for this appetizer?
Aged cheddar, goat cheese, and Gruyère provide a balanced mix of sharp, creamy, and nutty flavors. Alternatives like Manchego or feta can also be used.
- → How should edible flowers be selected?
Choose pesticide-free flowers labeled safe for consumption such as nasturtiums, pansies, and violets to ensure safety and add vibrant colors.
- → Can this dish be prepared in advance?
It's best to assemble just before serving to maintain the freshness and crispness of the microgreens and flowers.
- → What garnishes enhance the flavors here?
A light drizzle of extra virgin olive oil and a sprinkle of flaky sea salt and freshly ground black pepper complement the cheeses and greens nicely.
- → What are some serving recommendations?
Serve on a large platter inviting guests to pick bites. Pairings like crisp white wine or sparkling rosé complement the flavors well.