Instead of just slicing nature's bounty and spreading it around a platter, transform fresh fruit and vegetables into miniature works of art that can double as table décor. Some simple ideas include:
- Wrap thin slices of deli meats around scallions (also known as green onions and spring onions) to make flower buds. Use a little dab of cheese spread or guacamole to hold the buds in place.
- Make apple blossoms. Core and cut an apple in half lengthwise. Don't peel. Use a very sharp knife or mandolin to cut very thin slices running from cored edge to peel. Keeping the peel to the outside, roll the slices into a rosette. Layer on more slices for a larger rosette. Secure edges with toothpicks.
- Cut bell peppers in half horizontally and scrape out the seeds and membrane. Fill the halves with dip for a natural serving vessel -- no bowl needed!