Checkerboard Garden Appetizer (Print View)

An elegant dish featuring creamy cheeses paired with vibrant herb blends arranged in alternating squares.

# Components:

→ 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

# Directions:

01 - Combine basil, parsley, chives, olive oil, garlic, lemon zest, salt, and pepper in a food processor. Blend until smooth and vibrant. Adjust seasoning to taste.
02 - Line a square or rectangular tray with parchment paper to facilitate removal.
03 - Cut mozzarella and feta into uniform square pieces using a ruler or cutter for precision if preferred.
04 - Spread or pipe ricotta into evenly sized squares matching cheese pieces.
05 - Arrange cheese and herb mixture squares alternately on the tray, ensuring clean lines and neat placement. Use a piping bag for herb paste if desired.
06 - Top with microgreens, edible flowers, or a sprinkle of black pepper. Chill for 10 to 15 minutes before serving.
07 - Present with crackers, toasted bread, or crudités.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when you actually spent just 25 minutes, and that's the real magic.
  • Every element is customizable—swap cheeses, adjust herbs, play with garnishes—so it never feels boring to make again.
  • There's something deeply satisfying about the geometry of it all, the precision that makes people actually pause before eating.
02 -
  • Room-temperature cheese is impossible to work with cleanly—chill everything first, especially the ricotta and mozzarella, or your squares will blur into each other instead of staying distinct.
  • The herb paste can be made hours ahead and kept covered in the fridge, but assemble the checkerboard no more than 30 minutes before serving or the herbs will start to oxidize and turn an ugly brownish-green.
  • A piping bag transforms this from rustic to refined, so if presentation matters to you, that's worth the two minutes of setup.
03 -
  • Parchment paper is non-negotiable—it lets you transfer the whole checkerboard to a serving plate without losing a single square, which is the difference between impressive and scrambled.
  • If your herb paste is too thick to spread smoothly, add a tiny splash more olive oil and pulse again; if it's too loose, it'll be impossible to keep in neat squares.
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