Stepping Stones Cheese Chips (Printer-friendly)

Cheese rounds rest on blue corn chips, garnished with chives, pepper, and pomegranate for a colorful starter.

# What You'll Need:

→ 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 (optional)

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

# Directions:

01 - Cut each cheese into 0.4-inch thick rounds resembling stepping stones. Chill for 10 minutes if slices are too soft for handling.
02 - Lay blue corn tortilla chips in a winding river formation on a large serving platter or board.
03 - Position the cheese rounds alternately across the chips to form a stepping-stone pathway, enhancing visual contrast.
04 - Sprinkle chopped chives and cracked black pepper over the cheese. Scatter pomegranate seeds along the chip river for color.
05 - Lightly drizzle honey over the cheese rounds as desired. Serve without delay.

# Expert Advice:

01 -
  • It looks like edible art but takes just 15 minutes, making you seem far more prepared than you actually are.
  • Three different cheeses mean everyone finds something they love, and nobody feels like they're eating the same thing twice.
  • It's naturally gluten-free and vegetarian, which quietly solves the puzzle of feeding a mixed group.
02 -
  • Warm cheese becomes a mess, so chill everything and serve immediately after assembly—the stepping-stone concept only works if the rounds stay distinct.
  • The blue corn chips are actually structural; their sturdiness holds the composition together, so don't substitute until you've tried it their way first.
03 -
  • A wet knife is your best friend when slicing cheese—the moisture prevents sticking and gives you clean rounds every time.
  • If your brie or goat cheese is room temperature when you start, freeze the rounds for 20 minutes instead of just chilling; they'll hold their shape far better on the platter.
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