Stepping stones cheese appetizer (Printable)

Artful cheese rounds arranged atop blue corn chips for a vibrant, easy party starter with fresh garnishes.

# What You'll Need:

→ Cheeses

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

→ River Base

04 - 5.3 oz blue corn tortilla chips

→ Garnishes (optional)

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

# How-To Steps:

01 - Cut each cheese into 0.4 inch thick rounds resembling stepping stones. Chill the slices for 10 minutes if needed to facilitate handling.
02 - Spread blue corn tortilla chips onto a large platter, forming a winding river shape.
03 - Place cheese rounds across the chips, alternating types to create a stepping-stone effect.
04 - Sprinkle chopped chives and cracked black pepper over the cheese rounds. Scatter pomegranate seeds along the chip river for visual contrast.
05 - Lightly drizzle honey over the cheese rounds if desired and serve immediately.

# Expert Suggestions:

01 -
  • It looks impressive enough for guests but requires zero actual cooking—just strategic slicing and arranging.
  • The contrast between creamy cheese and crispy, salty chips feels both indulgent and balanced in every bite.
  • It's naturally vegetarian and gluten-free friendly, so it works for almost any crowd without extra fussing.
02 -
  • Cheese temperature is everything—if your brie or gouda are too warm, they'll lose their structure and your stepping stones become a smear; chill them for at least an hour before slicing.
  • The blue corn chips are doing heavy lifting visually and texturally, so don't skimp on quality or quantity; this isn't the place for broken chip dust.
03 -
  • Keep your platter or board slightly chilled before assembling—it sounds fussy, but it keeps cheese slices from softening too quickly under room-temperature lights.
  • Arrange the stepping stones just before serving so the chives stay bright and nothing starts weeping into the chips.
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