Vegetable Bouquet


This vegetable bouquet, makes an appetizing display, perfect for any party.


vegetable-bouquet



Age: 12 and up

Difficulty: Easy

Time: 2 out of 5

Supplies:

  • Various Flower shaped cutters and leaf shape  (Cake decorating supplies) variety of sizes.
  • Paring knife
  • Glass or wooden cutting board approximately 12x16
  • Skewer sticks
  • Toothpicks 
  • Cheese slices *real cheese NOT processed cheese 
  • lunch meat (turkey, pastrami, ham) 
  • Celery
  • Small cherry tomatoes 
  • Small acorn squash 
  • Broccoli 
  • Cauliflower
  • Red and orange peppers 
  • Cucumber
  • Kale
  • Parsley
  • Carrots


How to Make a Vegetable Bouquet


Do you like to decorate with food, but don't want to do something difficult or too finicky? Have you ever been on a cruise ship and seen the beautiful food art creations? They are incredible, but require a lot of talent to make.
 

The best part of making this vegetable bouquet? It's doesn't require years of experience or talent! No carving required.
Your guests will be surprised, when they dig in, and discover the variety of veggies, in the multiple layers.


flower-with-cheese

Use the flower shapes to stamp through the cheese slices. Stack and squeeze a medium, small and extra small cut out, together.


meat-roses


Fold a slice of meat in half and roll. Fold over the top edge slightly to make the rose petals. Stick a toothpick up through the bottom and through the side, where the meat slice ends. Don't worry if it's not perfect; it's possible to disguise an imperfect roll, by stacking veggies and cheese, around it.

Three different packages of meat slices, will make plenty of roses. If there a few that don't turn out, just eat them and move on.

After making the meat flowers, wrap in plastic wrap and refrigerate, while preparing the vegetables.



Cut the bottom off the peppers. These will look like flowers.

Use the flower cutters  to cut out shapes, from the remaining pieces of peppers.

Slice the thickness of the cucumbers in half. Use the leaf cutter to make the leaf shapes.


leaves-made-from-cucumbers



The carrots weren't cut into any amazing, flower like shape, just cut into strips. 

Small acorn squash, already resemble little flowers. No special cutting or carving, necessary here.


Break the cauliflower and broccoli into pieces.


celery-for-flower-stems


Slice celery into thin strips, lengthwise. These will be the stems on the food bouquet.

After you have all the vegetables prepared, it's time to start putting the veggie bouquet together.

Start with the long skinny strips of celery. Put them in a bunch, vertically, on the bottom half of a large cutting board.

Now, start arranging the pieces of broccoli and cauliflower, on the top half of the board and partially over the top half of the celery stems. At this point, this will probably look more like a tree. Don't worry, it will get better. It takes a bit of time, but it will magically bloom into a beautiful vegetable bouquet, very soon.

Work in layers, building up the various vegetables. The carrot strips can be put more towards the back, since they haven't been shaped into flowers. The carrots, will still add some color, to the food bouquet.


skewer-stick-with-vegetables


Tuck in some kale leaves and parsley.

Poke a flower shaped pepper, small acorn squash and a cherry tomato on to the top half of a skewer stick. Make 3-5 of these. Shove these in, so the bottom of the skewer stick doesn't show.

Add some cucumber cut out, leaf shapes.



Put on the meat roses and the cheese flowers; slightly tuck them in around the vegetables.

Stick a few cherry tomatoes here and there.


vegetables-and-meat-for-veggie-display

Add a little more parsley to any bare spots.

Stand back and look at your yummy, vegetable bouquet creation. Does it look good enough to eat?


pretty-vegetable-arrangement


Cover with plastic wrap and refrigerate, until party time.

When ready, uncover and place the cutting board, on the table with a pair of tongs. Everyone can dig in, and get a piece of the vegetable bouquet. 


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