Checkerboard Cheese Herb Appetizer (Printable View)

Alternating creamy cheeses and fresh herb blends combined into a striking appetizer perfect for any event.

# What You'll Need:

→ Cheeses

01 - 5.3 oz fresh mozzarella, sliced
02 - 5.3 oz ricotta cheese
03 - 5.3 oz feta cheese, sliced

→ Herb Mixtures

04 - 1 cup fresh basil leaves
05 - 1 cup fresh flat-leaf parsley
06 - 2 tbsp chopped chives
07 - 2 tbsp extra virgin olive oil
08 - 1 small garlic clove
09 - 1 tsp lemon zest
10 - Salt and pepper, to taste

→ Garnish

11 - Microgreens or edible flowers (optional)
12 - Freshly ground black pepper

# How To Make It:

01 - Combine basil, parsley, chives, olive oil, garlic, lemon zest, salt, and pepper in a food processor and blend until smooth and vibrant. Adjust seasoning as needed.
02 - Line a square or rectangular serving tray with parchment paper to facilitate removal.
03 - Cut mozzarella and feta into even square pieces of similar size using a ruler or square cutter for precision.
04 - Spread or pipe ricotta cheese into even squares matching the size of the sliced cheeses for uniformity.
05 - Arrange cheese and herb mixture squares alternately on the tray, ensuring clean lines between each square using a piping bag or offset spatula for herb paste.
06 - Decorate with microgreens, edible flowers, or a sprinkle of black pepper as desired, then chill for 10 to 15 minutes before serving.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it really takes just 25 minutes, which feels like the best kind of deception.
  • Every bite combines creamy cheese with bright, grassy herbs in perfect balance—no bland moments.
  • The checkerboard pattern is so satisfying to arrange that plating becomes the fun part instead of a chore.
02 -
  • If your herb paste looks too wet, you'll end up with green running into your white squares—this is actually fixable by letting it sit in a fine-mesh strainer for a few minutes to drain excess moisture.
  • Perfectly even squares are nice but not necessary; people will be so dazzled by the overall pattern that slight imperfections actually feel charming and homemade.
  • Cold ricotta spreads easier than room temperature, so keep it in the fridge until the moment you use it.
03 -
  • Keep all your components cold and work quickly—warm ricotta and mozzarella melt into each other and lose the sharp geometric look you're after.
  • Taste your herb paste on a plain cracker before committing it to the board so you know exactly what flavor you're getting, and you can adjust the lemon or salt without the board watching.
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