Go Back

Epic Floral Cheese Platter

This fully-edible Epic Floral Cheese Platter with lavender honey, rose pickles, chamomile olive oil, and orange blossom chia jam makes the perfect picnic!

Course Not So Normal
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 1 hour
Total Time 1 hour
Servings 4 - 6
Author Brewing Happiness


Cheese Platter Ingredients

  • 2-3 cheeses (I used brie, smoked cheddar, and feta)
  • 1 baguette
  • 1 box crackers (I suggest a fruit and nut cracker)
  • 2-3 kinds of fruit (I used cherries, oranges and peaches)
  • 1-2 kinds of vegetables (I used carrots and radishes)
  • edible flowers, for garnish

Rose Water Pickles

  • 1 english cucumber, sliced in to 1/4" rounds
  • 1 bunch small radishes, trimmed and cleaned
  • 1 cup water
  • 1/2 cup Pompeian Organic Apple Cider Vinegar
  • 1/2 cup Pompeian White Wine Vinegar
  • 1 tbsp cane sugar
  • 1 tbsp sea salt
  • 1 tbsp rose water

Lavender Honey

  • 1/2 tbsp dried lavender buds
  • 1/2 cup honey

Chamomile Olive Oil

  • 1 cup Pompeian Smooth Extra Virgin Olive Oil
  • 2 tbsp dried chamomile (sub 4-5 chamomile tea bags)

Orange Blossom Chia Jam

  • 1/2 cup orange juice
  • 1 cup canned mandarin oranges, drained and rinsed
  • 1/4 cup coconut sugar
  • 1 tbsp orange blossom water
  • 2 tbsp chia seeds


Rose Water Pickles Instructions

  1. Add radishes and cucumber slices to jars, leaving about 1" of space at the top of the jar. Set aside. 

  2. In a small pot heat water, Pompeian Organic Apple Cider Vinegar, Pompeian White Wine Vinegar, cane sugar, sea salt, and rose water over medium-high heat until boiling - stirring occasionally. Once boiling, remove from heat and pour liquid over radishes and cucumbers until covering completely.

  3. Allow to cool for at least 20 minutes before transferring to the refrigerator to chill for another 1 hour. 

Orange Blossom Chia Jam

  1. Add all ingredients - minus chia seeds - to a small sauce pot, heat over medium-high heat until boiling, stirring occasionally. Once boiling, reduce heat to low and simmer for 20 minutes. 

  2. Transfer jam to a jar and mix in chia seeds. Allow to cool for at least 20 minutes before transferring to the refrigerator to chill for at least another hour. (The jam will be much thicker if allowed to chill overnight.)

Lavender Honey

  1. In a small pot add honey and dried lavender. Heat over medium-high heat until bubbling, stirring often. Once bubbling, take off heat, and transfer to a jar. Let cool for 20-30 minutes. Stir before serving. (Optional: you can strain the lavender out before serving.)

Chamomile Olive Oil

  1. Add Pompeian Smooth Extra Virgin Olive Oil and dried chamomile to a small pot. Heat over medium-low heat just until it begins to bubble. Once bubbling, take off heat and transfer to a jar along with dried chamomile. Allow to cool for at least 30 minutes. (Optional: you can strain the chamomile out before serving.)

Assemble the cheese platter

  1. Assemble your platter with cheese, bread, crackers, fruit, vegetables, rose water pickles, orange blossom chia jam, lavender honey, and chamomile olive oil. Garnish with edible flowers.

  2. EAT UP.