Checkerboard Garden Cheese Herbs (Print Version)

Elegant layers of creamy cheeses and fresh herbs arranged in a striking checkerboard 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 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 smooth and vibrant. Adjust seasoning as needed.
02 - Line a square or rectangular serving tray with parchment paper to facilitate removal.
03 - Cut mozzarella and feta into even squares of similar size using a ruler or square cutter for precision.
04 - Evenly spread or pipe ricotta cheese into square shapes matching the size of other cheese pieces for uniformity.
05 - Arrange the squares of cheese and herb paste in an alternating checkerboard pattern on the tray, maintaining clean edges between each square.
06 - Decorate with microgreens, edible flowers, or freshly ground black pepper as desired.
07 - Refrigerate the assembled dish for 10 to 15 minutes to enhance presentation before serving with crackers, toasted bread, or crudités.

# Expert Advice:

01 -
  • It looks like you spent hours in the kitchen when it actually takes 25 minutes, making you the hero of any gathering.
  • The contrast between creamy, tangy, and herbaceous creates layers of flavor that keep people coming back for another square.
  • It's naturally gluten-free and vegetarian, which means fewer questions about who can actually eat it.
02 -
  • Your herb paste will darken if you overprocess it and turn into a bitter sludge—pulse it just until it comes together, stop, and taste before pulsing more.
  • The parchment paper is not optional; it's insurance against a checkerboard catastrophe when you're trying to move it to the serving platter.
  • Room temperature cheeses spread and slice better, so pull everything out of the fridge about 15 minutes before you start assembling.
03 -
  • A sharp knife and steady hand matter more than fancy tools—but if you have a pastry piping bag, use it for the ricotta and herb paste to get restaurant-clean edges with zero effort.
  • The day before, you can prep the herb paste in a container and the cheeses on a separate plate, then assemble everything 30 minutes before serving for a stress-free hosting moment.
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