# What You Need:
→ Cheeses
01 - 3.5 oz aged cheddar, cut into small cubes
02 - 3.5 oz goat cheese, cut into small cubes
03 - 3.5 oz Gruyère, cut into small cubes
→ Greens & Flowers
04 - 2.6 oz microgreens (pea shoots, radish greens, or mixed micro herbs)
05 - 1 cup edible flowers (nasturtiums, pansies, violets, borage, calendula, etc.)
→ Garnish & Extras
06 - 1 tbsp extra virgin olive oil (optional, for drizzling)
07 - Flaky sea salt, to taste
08 - Freshly ground black pepper, to taste
# Directions:
01 - Evenly distribute the different cheese cubes across a large serving board or platter, leaving space between each variety.
02 - Scatter microgreens generously over the cheese cubes, partially concealing them.
03 - Nestle edible flowers among the microgreens to create a colorful, garden-like presentation.
04 - Lightly drizzle extra virgin olive oil over the greens and flowers for added flavor.
05 - Sprinkle flaky sea salt and freshly ground black pepper to enhance taste.
06 - Present immediately, encouraging guests to forage for cheese cubes hidden beneath the garnish.