Save to Pinterest The moment I saw a checkerboard garden at a dinner party, I was completely mesmerized. Someone had arranged these perfect alternating squares of white cheese and brilliant green herb paste on a platter, and it looked more like edible art than something you'd actually eat. I spent the whole evening watching people pause before taking a piece, like they didn't want to disturb the pattern. That night, I went home determined to recreate it, and now this is my go-to when I want to impress without spending hours in the kitchen.
I brought this to a potluck where someone had also made a cheese board, and honestly, mine disappeared first. There was something about the geometric precision and those bright green stripes that made people treat it differently than a typical cheese plate—like it was special enough to be the main event instead of just an appetizer.
Ingredients
- Fresh mozzarella, sliced (150 g): Buy it the day you're making this because it's at its most delicate and creamy then, and it slices so much cleaner when it's cold.
- Ricotta cheese (150 g): This is your blank canvas—it spreads beautifully and lets the other flavors shine without overpowering.
- Feta cheese, sliced (150 g): The salty contrast makes every bite interesting, so don't skip it even if you're tempted.
- Fresh basil leaves (1 cup): Pick them just before blending if you can; the difference in flavor is noticeable and worth the small effort.
- Fresh flat-leaf parsley (1 cup): This is what gives you that vibrant green color that stops people in their tracks.
- Chives, chopped (2 tbsp): They add a gentle onion note that ties everything together without being aggressive.
- Extra virgin olive oil (2 tbsp): This emulsifies the herbs into that smooth paste texture, so don't use regular oil.
- Small garlic clove (1): One is usually enough; I learned this by making it with two once and regretting it for the rest of the evening.
- Lemon zest (1 tsp): Microplane it just before using so it stays bright and doesn't oxidize.
- Salt and pepper, to taste: Taste as you go because the cheeses already bring some saltiness to the party.
- Microgreens or edible flowers for garnish (optional): These are what make people actually gasp when they see it.
- Freshly ground black pepper: The freshly ground part actually matters here more than you'd think.
Instructions
- Make your green magic:
- Combine basil, parsley, chives, olive oil, garlic, and lemon zest in a food processor and blend until it's a smooth, vibrant paste. You're looking for the color of spring itself here—taste it and adjust salt and pepper until it makes you happy.
- Prep your canvas:
- Line your serving tray with parchment paper so you can lift the whole thing off later without everything falling apart. A square or rectangular tray works best because, well, checkerboards are geometric.
- Cut your cheese into soldiers:
- Slice mozzarella and feta into neat squares about the same size—a ruler or square cutter keeps everything uniform and satisfying. Precision here is what makes people think you're fancy.
- Spread your ricotta carefully:
- Use an offset spatula to spread ricotta into matching squares, or pipe it through a pastry bag for those clean, professional-looking edges. This is meditative work—there's no rush.
- Build the pattern:
- Arrange cheese and herb squares in alternating rows like you're playing edible chess. Clean lines between each square make the whole thing sing, so take your time here.
- Dress it up:
- Scatter microgreens, edible flowers, or a dusting of black pepper across the top—whatever catches your eye and makes you want to photograph it.
- Chill and serve:
- Pop it in the fridge for 10 to 15 minutes so everything sets and the colors pop even more. Serve with crackers, toasted bread, or fresh vegetables alongside.
Save to Pinterest A friend asked me once why I bothered making it so perfect when people were just going to eat it anyway. But that's the thing—the care you put into something changes how people receive it, even if they can't quite put their finger on why. Watching someone's face light up when they realize this beautiful thing is also delicious never gets old.
Getting the Geometry Right
Precision sounds intimidating, but it's actually easier than you think. The trick is to commit to a size—roughly 2-inch squares works well for most platters—and then stick with it for every piece. If you're nervous about measuring, a square cutter or even a clean ruler takes the guesswork out of it. Once you have a few squares down, your eye takes over and the rest flows naturally.
Playing with Flavors and Textures
The beauty of this dish is how forgiving it is if you want to make it your own. I've tucked thin slices of cucumber or radish under some of the cheese squares for a cool crunch, swapped goat cheese in for the ricotta when I want something tangier, and even added a tiny pinch of red pepper flakes to the herb mixture once when I was feeling bold. The checkerboard pattern is what makes it special, so everything else is just you playing around.
Wine and Occasions
I've learned that this dish is surprisingly versatile for pairing. A crisp Sauvignon Blanc or light Pinot Grigio makes sense because of all the fresh herbs and creamy cheese, but it also works beautifully as the opening course at a dinner party or as the unexpected star of a casual afternoon gathering.
- Make it the day before up until the final assembly, which keeps your stress level low on the actual day.
- Use a long bench scraper or thin spatula when transferring slices to guests' plates so you keep those clean lines intact.
- If a square cracks or doesn't look perfect, just place it herb-side up and nobody will notice.
Save to Pinterest This recipe taught me that sometimes the best dishes are the ones that make people slow down and really look at what they're eating. It's become my favorite way to say hello at a table.
Ask About This Recipe
- → What cheeses are best for this dish?
Fresh mozzarella, ricotta, and feta provide a creamy and tangy balance that works well with the herb paste.
- → How is the herb mixture prepared?
Basil, parsley, chives, garlic, lemon zest, olive oil, salt, and pepper are blended into a smooth green paste for vibrant flavor.
- → Can I prepare the checkerboard in advance?
Yes, assembling it ahead and chilling for 10–15 minutes enhances presentation and melding of flavors.
- → What tools help with creating the checkerboard pattern?
Using a ruler or square cutter ensures uniform squares, and an offset spatula or piping bag helps with neat layers.
- → Are there garnish options to complement the dish?
Microgreens, edible flowers, or freshly ground black pepper add color and a finishing touch to the presentation.