Stepping stones cheese chips (Print Version)

Cheese rounds arranged creatively over blue corn chips forming a vibrant appetizer.

# Ingredient List:

→ Cheeses

01 - 5.3 oz goat cheese log
02 - 5.3 oz well-chilled brie cheese
03 - 5.3 oz smoked gouda

→ River Base

04 - 5.3 oz blue corn tortilla chips

→ Garnishes

05 - 2 tbsp finely chopped fresh chives
06 - 1 tbsp cracked black pepper
07 - 2 tbsp pomegranate seeds
08 - 2 tbsp honey

# How-To Steps:

01 - Slice each cheese into 0.4-inch thick rounds resembling stepping stones. Chill slices for 10 minutes if needed to facilitate handling.
02 - Lay out blue corn tortilla chips on a large platter or board, forming a winding river pattern.
03 - Place the cheese rounds across the chips in a stepping-stone path, alternating cheese types for visual contrast.
04 - Sprinkle finely chopped chives and cracked black pepper over the cheese rounds and scatter pomegranate seeds along the river.
05 - Drizzle honey lightly over the cheese rounds if desired and serve immediately.

# Helpful Tips:

01 -
  • It takes 15 minutes and looks like you spent hours thinking about it.
  • The contrasting textures and flavors work together without any cooking required.
  • It's naturally vegetarian and gluten-free, so most of your guests can eat it.
02 -
  • Cold cheese is everything—if your brie is room temperature, your stepping stones will slide around like they're on actual ice.
  • Arrange this as close to serving time as possible because the oils from the cheese will gradually soften the chips, and that textural contrast is half the magic.
03 -
  • Chill your serving platter in the freezer for 10 minutes before arranging—it keeps the cheese cooler longer.
  • If pomegranate seeds aren't available, try sliced dried cranberries or even small raspberries; you're looking for color and a slight pop of tartness.
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