Checkerboard Garden Cheese Herb (Print Version)

Alternating squares of creamy cheeses and fresh herbs create a vibrant, elegant appetizer centerpiece.

# 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

# Preparation Steps:

01 - Combine basil, parsley, chives, olive oil, garlic, lemon zest, salt, and pepper in a food processor and blend until smooth and vibrant. Adjust seasoning to preference.
02 - Line a square or rectangular tray or platter with parchment paper to facilitate removal.
03 - Cut mozzarella and feta into even, square pieces of uniform size using a ruler or cookie cutter as needed for precision.
04 - Spread ricotta into even squares matching cheese pieces with a small offset spatula or pipe for clean edges.
05 - Arrange the cheese squares and herb paste alternately on the tray to create a checkerboard pattern, ensuring clean separation between squares. Use a piping bag or spatula to shape herb squares neatly.
06 - Top with microgreens, edible flowers, or freshly ground black pepper as desired. Chill for 10 to 15 minutes before serving to enhance presentation.
07 - Present with crackers, toasted bread, or fresh crudités alongside.

# Expert Advice:

01 -
  • It looks like you spent hours on it when you really spent thirty minutes, which is honestly the dream.
  • No cooking required means you can make it while chatting with guests instead of hiding in the kitchen.
  • Every bite tastes different because you're mixing creamy, tangy, and herbaceous all at once.
02 -
  • Your herb paste will oxidize and turn darker green if you make it hours ahead, so blend it as close to serving time as possible.
  • Soft cheeses like ricotta are easier to work with when they're cold, so chill them first if your kitchen is warm.
03 -
  • If your ricotta is watery, drain it through cheesecloth for an hour before spreading so it stays where you put it.
  • Use cold, clean tools and hands when assembling because warm fingers will smudge everything and make the edges blurry.
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