A visually stunning platter with five colorful rings, layered with fresh fruits, cheeses, and nuts.
# What You'll Need:
→ Blue Ring
01 - 1 cup fresh blueberries
02 - 1/2 cup blue corn tortilla chips, broken into bite-sized pieces
03 - 1/2 cup crumbled blue cheese
04 - 2 tablespoons toasted walnuts
→ Yellow Ring
05 - 1 cup yellow cherry tomatoes, halved
06 - 1/2 cup diced yellow bell pepper
07 - 1/2 cup pineapple chunks
08 - 1/4 cup toasted cashews
→ Black Ring
09 - 1/2 cup sliced black olives
10 - 1 cup black grapes, halved
11 - 1/2 cup black bean hummus
12 - 1/2 cup pumpernickel bread rounds, small
→ Green Ring
13 - 1 cup cucumber slices
14 - 1/2 cup green grapes, halved
15 - 1/2 cup shelled, steamed edamame
16 - 1/4 cup fresh basil leaves
→ Red Ring
17 - 1 cup cherry tomatoes, halved
18 - 1/2 cup diced red bell pepper
19 - 1/2 cup strawberries, halved
20 - 1/4 cup roasted red pepper hummus
# How to Make It:
01 - On a large serving platter or clean surface, lightly sketch five interlocking circles using a pencil and parchment paper as a guide for arrangement.
02 - Place the ingredients of the blue ring in a circular pattern on the left side, starting with blueberries, chips, blue cheese, and toasted walnuts, overlapping slightly where rings will intersect.
03 - Position the yellow ring ingredients—yellow cherry tomatoes, diced yellow bell pepper, pineapple chunks, and toasted cashews—in the lower left overlapping circle.
04 - Form the top center ring with black olives, black grapes, black bean hummus, and pumpernickel bread rounds, ensuring slight overlap with adjacent rings.
05 - Place cucumber slices, green grapes, steamed edamame, and basil leaves to create the lower right ring, overlapping with yellow and red rings.
06 - Complete the design by arranging cherry tomatoes, red bell pepper, strawberries, and roasted red pepper hummus to form the top right ring overlapping black and green rings.
07 - Ensure all rings are evenly filled and visually distinct, then serve immediately or cover and refrigerate for up to two hours before serving.