Save My friend Sarah called it "the appetizer that makes people smile before they even taste it." She was hosting this dinner party where the usual cheese board felt tired, so we rearranged everything into these little stepping stones across a sea of blue corn chips—and suddenly it wasn't just cheese anymore, it was a tiny edible landscape. The goat cheese, brie, and smoked gouda became this playful trio of textures, and watching guests navigate those "stones" with genuine delight made me realize presentation can be just as nourishing as flavor.
I remember bringing this to a potluck where someone had already brought a standard cheese plate, and ours sat there almost untouched while the stepping stones disappeared in twenty minutes. One woman said it reminded her of playing hopscotch as a kid, and suddenly everyone was describing which cheese stone they'd "hop" to next. That's when I knew this wasn't really about the cheese—it was about inviting people to play a little.
Ingredients
- Goat cheese log, 150 g: Slice this while it's cold—a very sharp knife and quick, clean cuts keep it from falling apart like wet clay.
- Brie cheese, 150 g (well-chilled): Cold brie holds its shape beautifully when sliced; room-temperature brie turns into a spreadable mess, so don't skip the chilling step.
- Smoked gouda, 150 g: The robust one of the trio, it gives you that golden color and a depth that makes people pause and actually taste.
- Blue corn tortilla chips, 150 g: These are the riverbed, and they carry a subtle earthiness that regular tortilla chips don't quite have.
- Fresh chives, 2 tbsp finely chopped: They add a whisper of onion and brighten up the creamy richness.
- Cracked black pepper, 1 tbsp: Don't use pre-ground—the texture matters here and the freshness makes a difference.
- Pomegranate seeds, 2 tbsp: These are the jewels that catch the light and make the whole board feel intentional.
- Honey, 2 tbsp: A gentle drizzle at the end rounds out the savory and adds a hint of golden sweetness.
Instructions
- Slice your cheeses into perfect stepping stones:
- Cut each cheese into 1-cm rounds—think of them as coins rather than slices. If they're soft, pop them back in the fridge for 10 minutes so they hold their shape when you arrange them.
- Build your river:
- Spread those blue corn chips in a loose, winding path across your platter or board, letting them look natural and organic, not too neat.
- Place the stones:
- Lay your cheese rounds down like a hopscotch game across the chip river, mixing the three types as you go so your eye bounces between colors and textures.
- Add the garnishes:
- Scatter the chives and cracked pepper over the cheese, then sprinkle pomegranate seeds along the sides so they catch like little lanterns.
- Finish with honey:
- A light drizzle of honey over the cheese gives it a glow and a whisper of sweetness that ties everything together.
Save There was this moment at a party when someone's three-year-old pointed at the board and called it "a cheese adventure," and her dad started hopping his hand across like he was actually crossing a river. That's when I understood that sometimes food is just an excuse to play together, and those moments stick with people longer than any recipe ever could.
The Cheese Trio: What Each One Brings
Goat cheese is the tart dreamer of this group—tangy, bright, almost floral if you close your eyes. Brie is the diplomat, smooth and buttery and friendly, the one that makes everyone comfortable. Smoked gouda is the storyteller, smoky and assertive but not overwhelming, the one who adds depth to every conversation. Together they're like three friends with different personalities making the same appetizer infinitely more interesting than any single cheese could be alone.
Why Blue Corn Chips Matter
Blue corn has this nutty, almost mineral quality that regular tortilla chips don't possess, and it shifts the whole vibe from "classic cheese board" into something unexpected. The color alone makes your platter look intentional rather than just thrown together, and guests actually comment on it before they even taste anything. They're sturdy enough to support the cheese rounds without shattering, but delicate enough that they don't overpower the other flavors.
Making It Your Own
The beauty of this appetizer is that it's a template, not a rule book. I've swapped cheeses based on the season—creamy cambozola in the fall, tangy sheep's cheese in spring—and each version tells a different story. The garnishes are where you can really play: edible flowers if you're feeling fancy, microgreens for texture, crumbled pistachios for nuttiness, or even a balsamic reduction if you want to get bold.
- Try adding candied pecans or a drizzle of aged balsamic for depth.
- Fresh thyme or rosemary sprigs can add an herbaceous note if you're serving it with wine.
- Don't be afraid to taste as you build—this is your canvas, so adjust the flavors until it feels right.
Save This appetizer taught me that the best food moments aren't always about complexity or hours in the kitchen—sometimes they're about seeing something familiar in a new light and inviting people to play along. Serve this, watch faces light up, and you'll understand why it's become one of my most requested dishes.
Recipe FAQ
- → What cheeses work best for this dish?
Goat cheese, brie, and smoked gouda provide a diverse range of flavors and textures that complement each other well.
- → How should the cheese slices be prepared?
Slice each cheese into 1-cm thick rounds for a uniform and appealing presentation. Chilling may help with easier handling.
- → Can I substitute the blue corn chips?
Yes, regular tortilla chips can replace blue corn chips if unavailable, though color contrast will differ.
- → What garnishes enhance this arrangement?
Freshly chopped chives, cracked black pepper, and pomegranate seeds add vibrant color and flavor contrasts.
- → Is cooking required for this appetizer?
No cooking is needed. The dish is assembled cold, making it quick and easy to prepare.