Checkerboard Cheese Herb Appetizer (Printable)

Vibrant squares of fresh cheeses paired with aromatic herbs for a stunning starter.

# 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 - In a food processor, blend basil, parsley, chives, olive oil, garlic, lemon zest, salt, and pepper until a smooth green paste forms. Adjust seasoning as needed.
02 - Cover a square or rectangular platter with parchment paper for easy removal of the assembled squares.
03 - Cut mozzarella and feta into even squares of similar size using a ruler or cookie cutter for precision.
04 - Using a small offset spatula or piping bag, spread ricotta cheese into uniform squares matching the size of other cheese pieces.
05 - Arrange cheese squares and herb paste alternately in a checkerboard pattern on the tray, ensuring clean, distinct lines between each square.
06 - Decorate the checkerboard with microgreens, edible flowers, or sprinkle with freshly ground black pepper as desired.
07 - Refrigerate the assembled checkerboard for 10–15 minutes to enhance presentation. Serve with crackers, toasted bread, or crudités.

# Expert Tips:

01 -
  • It looks like you spent hours in the kitchen when it's actually just 25 minutes of prep.
  • Every bite gives you a different texture and flavor depending on which square you land on.
  • It's naturally vegetarian and gluten-free, so you're not scrambling to accommodate guests.
  • People genuinely remember eating this—it's the kind of thing they'll describe to others later.
02 -
  • Your cheeses should all be cold and roughly the same thickness, or your checkerboard will look wobbly and unintentional.
  • Taste your herb paste and adjust before it goes on the tray; you can't fix it once it's down.
03 -
  • Keep all your cheeses cold until the very last moment so they hold their shape and don't slide around while you're arranging.
  • If your herb paste is too thick to spread, loosen it with a tiny bit more olive oil; if it's too thin, let it sit in the processor a moment longer to get thicker.
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