# Components:
→ Cheeses
01 - 5.3 oz sharp cheddar cheese, sliced into petals
02 - 5.3 oz brie or camembert, cut into wedges
03 - 3.5 oz goat cheese, rolled into small balls
04 - 3.5 oz manchego or aged gouda, cubed
→ Fruits
05 - 1 small bunch green grapes, halved
06 - 1 mango, thinly sliced
07 - 1/2 cup dried apricots
08 - 1/2 cup fresh blueberries
→ Nuts & Extras
09 - 1/2 cup roasted almonds
10 - 1/2 cup shelled pistachios
11 - 2 tbsp honey
12 - 1/4 cup fig jam
→ Crackers & Bread
13 - 3.5 oz water crackers
14 - 3.5 oz seeded crispbread
15 - 1 small baguette, sliced
→ Garnish
16 - Edible flowers (e.g., marigold or pansy petals)
17 - Fresh mint leaves
# Method:
01 - On a large round platter, arrange the sliced cheddar in a radiating petal pattern to form the outer petals of the daffodil.
02 - Position the brie or camembert wedges in a circle inside the cheddar petals to create the inner ring.
03 - Pile the goat cheese balls in the center of the board to form a central cup.
04 - Fill gaps around the cheeses with manchego cubes, alternating with grapes and mango slices to add color and contrast.
05 - Tuck dried apricots and fresh blueberries around the cheeses for bursts of sweetness and visual interest.
06 - Distribute roasted almonds and shelled pistachios evenly across the board.
07 - Place honey and fig jam in small bowls, then set them on the board.
08 - Arrange water crackers, seeded crispbread, and baguette slices around the edge of the platter.
09 - Decorate with edible flowers and fresh mint leaves to complete the springtime presentation.
10 - Serve immediately, allowing guests to combine flavors as they wish.
