The Tartan Plaid Appetizer (Print Version)

Layered jerky and cheese strips create a vibrant tartan pattern for easy entertaining.

# What You'll Need:

→ Jerky

01 - 2 oz beef jerky, cut into thin strips
02 - 2 oz turkey jerky, cut into thin strips
03 - 2 oz pork jerky, cut into thin strips

→ Cheese

04 - 2 oz sharp cheddar cheese, sliced into thin strips
05 - 2 oz Monterey Jack cheese, sliced into thin strips
06 - 2 oz smoked gouda cheese, sliced into thin strips

→ Garnish

07 - Fresh parsley or chives, finely chopped (optional)

# How to Make It:

01 - Arrange a clean cutting board or serving platter as your workspace.
02 - Lay out half of the jerky strips vertically on the platter, alternating among beef, turkey, and pork for a plaid effect.
03 - Starting at one edge, weave strips of cheddar, Monterey Jack, and smoked gouda horizontally over and under the vertical jerky strips to create a woven tartan pattern.
04 - Weave the remaining jerky and cheese strips, alternating directions and colors to mimic the traditional tartan plaid design.
05 - Gently press the woven pattern to help it hold its shape compactly.
06 - If desired, carefully trim the edges for a neat, uniform presentation.
07 - Sprinkle the top with finely chopped parsley or chives for added color and freshness, if using.
08 - Serve immediately as part of a charcuterie board or slice into squares for individual portions.

# Expert Advice:

01 -
  • It's the rare appetizer that impresses without requiring you to turn on the stove or stress about timing.
  • The salty-savory interplay between three jerky types and three cheeses creates this addictive flavor complexity that keeps people reaching for more.
  • It doubles as both a conversation starter and a legitimate charcuterie moment—your guests will actually remember eating it.
02 -
  • Thin strips matter more than you'd think—thick, chunky pieces don't weave smoothly and will actually break the weave pattern apart as you work.
  • The cheese needs to be cold and firm; room-temperature cheese becomes impossible to maneuver and loses its structure once woven.
  • Not every jerky brand cooperates equally—some are too brittle, others too chewy; taste as you prep to avoid surprises mid-weave.
03 -
  • Invest in a really good sharp knife for slicing your cheese and jerky—dull blades will crush delicate strips and ruin the whole visual effect.
  • Make this the centerpiece of your charcuterie board rather than burying it in crackers and other items; it deserves to be seen and admired.
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