Checkerboard Cheese Herb Appetizer (Printable)

Creamy cheeses and fresh herbs combined in an eye-catching checkerboard arrangement for gatherings.

# 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 chives, chopped
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. Blend until a smooth, vibrant green paste forms. Adjust seasoning as needed.
02 - Line a square or rectangular platter with parchment paper to facilitate removal.
03 - Cut the mozzarella and feta into even square pieces of uniform size, using a ruler or square cutter if preferred.
04 - Spread ricotta cheese evenly into squares of the same size using an offset spatula or pipe ricotta for clean edges.
05 - Arrange cheese squares and herb mixture alternately in a checkerboard pattern on the tray, maintaining clear lines between each square. Pipe or spread herb paste neatly in designated spaces.
06 - Top with microgreens, edible flowers, or a light sprinkling of freshly ground black pepper as desired.
07 - Refrigerate for 10 to 15 minutes to enhance presentation. Serve alongside crackers, toasted bread, or crudités.

# Expert Tips:

01 -
  • It looks like you spent three hours on it when you really spent twenty-five minutes.
  • Every bite is a different texture experience—creamy, tangy, herbaceous, all at once.
  • It's naturally vegetarian and gluten-free, so you're not scrambling to accommodate dietary needs.
  • You can make it ahead and it actually gets better as the flavors meld together while chilled.
02 -
  • Room temperature ricotta becomes impossible to spread evenly, so keep it cold until the last moment and work quickly once you've started laying it down.
  • The herb paste oxidizes and darkens if you make it too far ahead, so blend it no more than a couple of hours before serving or the vibrant green fades.
  • Feta can be saltier than mozzarella or ricotta, which means your herb paste needs to taste almost aggressively seasoned before you spread it, or the whole thing tastes flat.
03 -
  • If your herb paste ever looks too thin or wet, add a bit more fresh herbs and pulse again; if it's too thick and chunky, add a touch more olive oil and blend until smooth.
  • Microgreens and edible flowers aren't just garnish—they're your signature moment, so splurge on them if you're making this for something that matters.
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