Baby Shower Pastel Palette Grazing (Print)

A visually soft, colorful board with pastel fruits, cheeses, crackers, and sweets for easy entertaining.

# Components:

→ Fresh Produce

01 - 1 cup pink radishes, thinly sliced
02 - 1 cup yellow cherry tomatoes, halved
03 - 1 cup blueberries
04 - 1 cup pink grapefruit segments, pith removed
05 - 1 cup pineapple, diced
06 - ½ cup raspberries
07 - 1 cup baby cucumbers, sliced into rounds
08 - 1 cup purple or blue grapes

→ Cheeses & Dips

09 - 5 oz brie cheese, rind on, cut into wedges
10 - 5 oz baby mozzarella balls (bocconcini), drained
11 - 5 oz gouda, sliced into thin triangles
12 - 1 cup whipped lemon ricotta
13 - ¾ cup beet hummus
14 - ¾ cup plain or vanilla yogurt, swirled with blueberry jam

→ Crackers & Breads

15 - 1 cup mini rice crackers (pastel colored if possible)
16 - 1 cup water crackers
17 - 1 cup sliced French baguette, lightly toasted

→ Sweets & Garnishes

18 - ½ cup pastel-colored Jordan almonds
19 - ½ cup pastel meringues
20 - ½ cup white chocolate-dipped pretzel rods, sprinkled with pastel sugar
21 - ½ cup pastel marshmallows
22 - Edible flowers such as pansies or violas, for garnish
23 - Fresh mint leaves, for garnish

# Directions:

01 - Choose a large, flat serving board or platter of at least 18 x 24 inches. Ensure it is clean and dry to avoid sogginess. Position small bowls or ramekins for dips and soft cheeses first as anchors to prevent them from bleeding into dry items.
02 - Place brie wedges, mozzarella balls, and gouda triangles in separate sections with even spacing for accessibility. Spoon whipped lemon ricotta, beet hummus, and yogurt into individual bowls, swirling the yogurt with blueberry jam for a pastel marbled effect. Allow cheeses to soften by removing them from refrigeration 15 minutes beforehand to enhance texture and flavor.
03 - Fan out sliced radishes and cucumbers in loose overlapping layers. Cluster yellow cherry tomatoes, blueberries, grapes, pineapple, raspberries, and grapefruit segments in alternating colors to create a balanced pastel palette. Avoid stacking fruits too high to maintain crisp textures and prevent bruising.
04 - Arrange mini rice crackers, water crackers, and baguette slices in arcs or semi-circles surrounding cheeses and dips. Keep crackers away from moist components to preserve their crunch. Replenish cracker supply during service to maintain freshness.
05 - Nestle pastel Jordan almonds, meringues, white chocolate-dipped pretzels, and marshmallows into gaps to enhance the pastel theme. Incorporate edible flowers and fresh mint leaves to add color and freshness throughout the board.
06 - Clean any smudges or spills from board edges with a damp cloth. Serve immediately or cover loosely with plastic wrap and refrigerate for up to 1 hour. Remove from refrigerator 10–15 minutes before serving to optimize flavor.

# Expert Advice:

01 -
  • It's a visual showstopper that makes everyone pause and smile before they even taste anything—that moment when people see it is pure magic.
  • Zero cooking required means you can create something restaurant-worthy while staying calm and present.
  • It feeds a crowd without stress, and guests love the variety—there's something for every palate and preference.
02 -
  • Moisture is your silent enemy—dry your board completely before starting, and keep wet ingredients away from crackers. This one lesson separates a crispy, delightful board from a sad, soggy one.
  • Temperature matters more than you'd think. Cheese served cold tastes flat and dense; cheeses brought to room temperature for fifteen minutes taste alive and creamy and worth lingering over.
03 -
  • Keep pastel-colored items together in your shopping—select the most delicately hued produce and sweets rather than reaching for boldly colored ones. Restraint is elegance.
  • Arrange cheeses and dips first on a completely dry board, then build fruits and crackers around them. This structural order prevents ingredients from shifting and keeps everything looking intentional rather than haphazard.
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