Masquerade Mask Appetizer Platter (Print)

Colorful platter featuring fresh veggies, cheese, and fruits arranged in a striking masquerade mask design.

# What You Need:

→ Base & Eye Openings

01 - 2 large green or black olives, pitted

→ Vegetables & Fruits

02 - 1 cup cucumber slices, thinly sliced
03 - 1 cup assorted 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 cheese cubes (cheddar, gouda, Swiss)
09 - 1/2 cup mini mozzarella balls
10 - 1/2 cup mixed 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

# Steps:

01 - Select a large, oval or rectangular serving board as the base.
02 - Position two olives or cheese cubes near the top center of the board, spaced horizontally to represent mask eye openings.
03 - Fan out cucumber slices, bell pepper strips, and fruit above and around the ‘eyes’ in wide, symmetrical arcs to mimic ornate feathers.
04 - Nestle cheese cubes and mini mozzarella balls evenly among the vegetables and fruit for texture and color variation.
05 - Fill remaining gaps with mixed nuts and dried fruits to enhance flavor and appearance.
06 - Optionally arrange crackers or breadsticks along the lower edges or sides of the board.
07 - Decorate with fresh herbs and edible flowers to add a festive finish.
08 - Present immediately to preserve freshness and visual appeal.

# Top Tips:

01 -
  • It requires zero cooking, just chopping and arranging—perfect when you're already stressed about party planning
  • The visual impact makes people think you spent hours in the kitchen when you actually spent twenty minutes
  • Everyone finds something they love because there's such variety, from the cool crunch of cucumber to the sweetness of grapes
  • It's naturally vegetarian and easily adaptable for almost any dietary need without compromising the beauty
02 -
  • Prep everything just before serving—once vegetables are cut, they start releasing water and the colors begin to fade. This is a platter that lives in the moment, so don't make it hours ahead
  • The olives or cheese cubes absolutely have to be positioned perfectly for the mask to read correctly. Spend an extra minute getting them right because everything else radiates from those eyes
  • Color contrast is everything. Don't arrange by ingredient type or you'll lose the visual magic. Think about warm next to cool, light next to dark—every color should make its neighbor sing
03 -
  • Choose vegetables at peak ripeness and color—a pale bell pepper or tired cucumber will ruin the whole effect, so be picky at the market
  • Slice everything at the last possible moment. There's a window where everything looks dewey and alive, and it closes faster than you'd think. Don't slice more than 30 minutes before serving
  • If your board feels bare, don't fill it with more food—instead, arrange what you have more densely. A well-composed mask with fewer ingredients beats a sparse board overcrowded with afterthoughts
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