Save I discovered this dish at a gallery opening where someone had arranged cheese and chips on a board with such playful intention that it stopped me mid-conversation. The moment I realized the stepping stones were actually there to be eaten—not just admired—I understood that food could be both beautiful and fun without apology. Now whenever I make it, I think about that unexpected joy of finding something decorative you could actually enjoy.
My neighbor brought this to a potluck once and I watched people hover around it longer than the hot appetizers, picking their way across the stepping stones like they were playing a game. There was something about the arrangement that made eating cheese feel like an adventure instead of just grabbing a snack.
Ingredients
- Goat cheese log (150 g): Slice this when it's cold and it'll hold its shape beautifully; the tang adds brightness that keeps everything from feeling heavy.
- Brie cheese, well-chilled (150 g): The creaminess here is essential—it's your texture contrast, and chilling it prevents the rounds from sliding into each other.
- Smoked gouda (150 g): This is your anchor flavor, the one that makes people pause and ask what that depth is they're tasting.
- Blue corn tortilla chips (150 g): They're sturdier than regular chips and their color is actually the whole visual story—don't skip this detail.
- Fresh chives, finely chopped (2 tbsp): They brighten the cheese without competing and add a whisper of onion flavor that ties things together.
- Cracked black pepper (1 tbsp): This is your textural surprise, the thing that makes someone say oh when they bite down.
- Pomegranate seeds (2 tbsp): They're optional only in the strictest sense; they turn the whole thing into a conversation starter.
- Honey (2 tbsp): A light drizzle at the end bridges sweet and savory in a way that feels completely natural.
Instructions
- Slice your cheeses into stepping stones:
- Use a sharp knife dipped in hot water between cuts for clean edges, and aim for roughly 1-cm thickness—thick enough to hold their shape but thin enough to feel approachable. If the cheese is soft, a 10-minute chill makes everything easier to handle.
- Create your river:
- Arrange the blue corn chips in a winding path across your platter, like you're drawing a map. Let them overlap slightly so they look intentional and abundant.
- Place the stepping stones:
- Set cheese rounds one by one across the chips, alternating types so someone's eye travels from creamy to smoky to tangy as they move across. This is where the dish becomes a picture.
- Finish with flavor:
- Scatter chives and black pepper over the cheese rounds first, then tuck pomegranate seeds into the spaces like little jewels. Everything stays visible, nothing gets lost.
- Final touch and serve:
- If you're using honey, drizzle it very lightly—you want people to taste the cheese first, then discover the sweetness. Serve right away while everything is still cool and crisp.
Save My daughter once insisted on making this for her school potluck, and I watched her carefully arrange each stone like she was building a path to somewhere important. That night, her teacher told me it was the first thing to disappear, and my daughter stood a little taller knowing she'd made something that didn't feel like trying too hard.
Choosing Your Cheeses Wisely
The magic here is texture variety—each cheese brings something different to the plate. Goat cheese is the bold choice, slightly crumbly and tangy; brie is your soft, buttery comfort; smoked gouda is the one with personality and depth. You're not just serving cheese, you're giving people a tiny journey. If you swap any out, you're not wrong, but you're missing something.
The Art of Arrangement
This dish is about play, so don't get locked into precision. The stepping stones work better when they feel organic, like you placed them thoughtfully but not obsessively. The river of chips can curve and meander—in fact, that's more interesting than a straight line. The garnishes are sprinkled, not measured; they're there to add flashes of color and flavor, not to be distributed with a ruler.
Hosting Secrets and Variations
I've learned that prep work changes everything—slice your cheeses an hour ahead and keep them cold, arrange your chips the moment before people arrive, and save the garnishes for the final minute. The dish only takes 15 minutes but feels like you spent hours thinking about it. People often ask if they can make it the night before; the answer is no, but you can do absolutely everything except the final assembly hours in advance.
- Edible flowers like pansies or violas scattered over the top make this feel like something you saw at a fancy restaurant.
- If pomegranate isn't in season, dried cranberries or candied walnuts work surprisingly well.
- Serve this with a crisp white wine or sparkling water, and suddenly it's not just an appetizer—it's a moment.
Save This is one of those rare appetizers that looks like you have everything figured out but requires almost no actual cooking. Serve it with confidence, and watch people smile at how you've made cheese into something they want to linger over.
Recipe FAQs
- → What cheeses work best for this dish?
Goat cheese, brie, and smoked gouda provide a balance of creamy, mild, and smoky flavors that complement each other.
- → Can I replace blue corn chips with other types?
Yes, regular tortilla chips or other sturdy, crunchy chips can be used as a substitute if blue corn chips aren't available.
- → How should the cheese be prepared for arranging?
Slice the cheeses into 1-cm rounds and chill briefly to help maintain shape when placing them over the chips.
- → What garnishes enhance the presentation?
Fresh chives, cracked black pepper, pomegranate seeds, and a drizzle of honey add visual appeal and flavor contrasts.
- → Is cooking required for this appetizer?
No cooking is needed; the dish is assembled cold and served immediately for a fresh, quick bite.