Checkerboard Garden Appetizer (Printer-friendly)

Elegant arrangement of creamy cheeses and fresh herbs in a colorful checkerboard presentation.

# What You 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

# Steps:

01 - In a food processor, blend basil, parsley, chives, olive oil, garlic, lemon zest, salt, and pepper until a smooth, vibrant green paste forms. Adjust seasoning if necessary.
02 - Line a square or rectangular serving tray with parchment paper to facilitate easy removal.
03 - Slice mozzarella and feta into uniform square pieces of equal size, using a ruler or square cutter for accuracy if desired.
04 - Spread ricotta evenly into squares of matching dimensions using a small offset spatula or pipe for clean edges.
05 - Arrange cheese squares and herb paste in an alternating checkerboard pattern on the tray, using a piping bag or spatula to create neat herb squares.
06 - Garnish with microgreens, edible flowers, or a sprinkling of freshly ground black pepper as preferred.
07 - Refrigerate for 10 to 15 minutes prior to serving to enhance presentation. Offer alongside crackers, toasted bread, or crudités.

# Top Tips:

01 -
  • It looks like you spent hours in the kitchen when it actually takes 25 minutes.
  • People remember it—they talk about the presentation for weeks afterward.
  • You can make it entirely ahead and just pull it from the fridge before guests arrive.
02 -
  • The herb paste will oxidize and turn darker green if it sits too long—make it no more than an hour before assembly, or it loses that jewel-tone brilliance that makes this dish shine.
  • Cut your cheese squares slightly larger than you think you need; they settle a bit when chilled, and you want them to read as intentional squares, not shrunken rectangles.
03 -
  • If your herb paste seems too thick, add another half tablespoon of olive oil and blend again—it should spread like soft butter, not concrete.
  • Chill your offset spatula or piping bag in the fridge first; cold tools make cleaner lines and prevent the ricotta from dragging.
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