Checkerboard Garden Appetizer (Printable)

Elegant squares of fresh cheeses and herbs arranged for a striking appetizer presentation.

# 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 tablespoons chopped chives
07 - 2 tablespoons extra virgin olive oil
08 - 1 small garlic clove
09 - 1 teaspoon lemon zest
10 - Salt and pepper, to taste

→ Garnish

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

# Directions:

01 - Combine basil, parsley, chives, olive oil, garlic, lemon zest, salt, and pepper in a food processor. Blend until smooth and vibrant green. Adjust seasoning to taste.
02 - Line a square or rectangular serving tray with parchment paper to ensure easy removal.
03 - Cut mozzarella and feta into uniform square pieces using a ruler or square cutter for precision.
04 - Spread ricotta onto the tray in evenly sized squares using an offset spatula or pipe for clean edges.
05 - Arrange cheese and herb squares alternately on the tray, maintaining clean, defined lines. Use a piping bag or spatula to neatly place herb paste.
06 - Decorate with microgreens, edible flowers, or a sprinkle of black pepper. Refrigerate for 10 to 15 minutes prior to serving to enhance presentation.

# Expert Advice:

01 -
  • It looks like edible art but requires zero cooking skills, just a little geometry and some fresh herbs.
  • The combination of creamy, tangy, and herbaceous flavors keeps people coming back to the platter.
  • You can prep it in advance and chill it, so you're free to mingle instead of fussing in the kitchen.
02 -
  • Even squares are non-negotiable; use a ruler or cookie cutter so the checkerboard actually reads as intentional.
  • Blend your herb mixture until it's completely smooth, or you'll end up with grainy green paste that looks unfinished.
  • Chill it before serving; cold cheese squares hold their shape and look polished on the plate.
03 -
  • Use a piping bag for ricotta to achieve clean, magazine-worthy edges; it makes the whole thing look effortless.
  • Make the herb paste the day before and store it in an airtight container; it actually tastes better after the flavors have time to mingle.
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