# What You'll Need:
→ Cheeses
01 - 7 oz oval-shaped mini mozzarella balls
02 - 7 oz oval goat cheese medallions (or soft cheese cut into ovals)
03 - 5.3 oz babybel cheese, peeled and halved
→ Nuts
04 - 3.5 oz whole raw almonds
→ Garnishes
05 - 1 tbsp olive oil
06 - 1 tsp flaky sea salt
07 - Small handful fresh basil leaves
08 - Microgreens or edible flowers (optional)
# How to Make It:
01 - Preheat oven to 350°F. Spread almonds on a baking tray and roast for 5 to 7 minutes, stirring once, until golden and fragrant. Allow to cool.
02 - Drain mozzarella balls and goat cheese medallions. Pat dry with paper towels to achieve a polished appearance.
03 - On a large serving platter or wooden board, arrange cheeses and roasted almonds in an organic, meandering pattern resembling a stream-bed of polished pebbles. Alternate cheese types and almonds for visual contrast.
04 - Lightly drizzle with olive oil and sprinkle flaky sea salt evenly over the arrangement.
05 - Decorate with fresh basil leaves, microgreens, and edible flowers to evoke a natural, garden-inspired presentation.
06 - Present immediately with cocktail picks or small forks for easy serving.