Gilded Lily Cheese Board (Print)

An elegant platter featuring creamy white cheeses, edible gold, and yellow flower petals for a stunning appetizer.

# Components:

→ Cheeses

01 - 5.3 oz goat cheese log (chèvre)
02 - 5.3 oz triple-cream brie
03 - 5.3 oz fresh ricotta
04 - 5.3 oz block-style drained feta

→ Garnishes

05 - 1–2 sheets edible gold leaf
06 - 2 tablespoons yellow edible flower petals (marigold, calendula, chrysanthemum)
07 - 2 tablespoons honey (optional)
08 - Fresh microgreens or herbs (optional)

→ Accompaniments

09 - 1 baguette, thinly sliced (gluten-free option available)
10 - Assorted crackers

# Method:

01 - Place the white cheeses evenly spaced on a large serving platter.
02 - Using clean, dry tweezers or a fine brush, delicately apply small pieces of edible gold leaf onto each cheese surface.
03 - Lightly scatter yellow edible flower petals over and around the cheeses.
04 - Drizzle honey if desired and garnish with fresh microgreens or herbs.
05 - Present with thinly sliced baguette and assorted crackers.

# Expert Advice:

01 -
  • It looks like you hired a caterer, but really you just arranged cheese and sprinkled flowers.
  • Zero cooking means zero stress, even when hosting a crowd.
  • The gold leaf catches the light and makes every photo look like a magazine spread.
02 -
  • The first time I used gold leaf, I forgot to check that my hands were completely dry and ended up with glittering fingers instead of glittering cheese.
  • Not all flowers are edible, even if they look harmless—always buy from a source that labels them safe for eating.
03 -
  • If the gold leaf tears or bunches up, don't try to fix it—just press another piece nearby and let the imperfection tell the story.
  • Store leftover cheeses wrapped separately in the fridge, but know that the gold and petals won't survive the night looking fresh.
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