Celtic Cross Cheese Platter (Print View)

An elegant, four-quadrant cheese board with a creamy dip and complementary fruits and nuts.

# Components:

→ Cheeses

01 - 3.5 oz Irish cheddar, cubed
02 - 3.5 oz Brie, sliced
03 - 3.5 oz Blue cheese, crumbled
04 - 3.5 oz Manchego, sliced

→ Central Dip

05 - 5 oz sour cream or Greek yogurt
06 - 1 tbsp fresh chives, finely chopped
07 - 1 tsp lemon juice
08 - Salt and black pepper, to taste

→ Accompaniments

09 - 3 oz seedless red grapes
10 - 3 oz dried apricots
11 - 1.75 oz walnuts
12 - 1.75 oz honey

→ Crackers & Bread

13 - 3.5 oz rustic crackers
14 - 1 small baguette, sliced

# Directions:

01 - Combine sour cream or Greek yogurt with chopped chives, lemon juice, salt, and black pepper. Transfer to a small round bowl.
02 - Place the dip bowl in the center of a large, round serving platter.
03 - Divide the platter into four quadrants visually and arrange each type of cheese attractively in its own quadrant around the central dip.
04 - Fill the spaces between the cheese quadrants with red grapes, dried apricots, and walnuts to introduce color and texture variety.
05 - Drizzle honey lightly over the blue cheese quadrant to enhance flavor.
06 - Place rustic crackers and baguette slices around the outer edge of the platter for easy serving.
07 - Serve immediately, ensuring cheeses are at room temperature to maximize flavor.

# Expert Advice:

01 -
  • It looks like you spent hours planning when it actually takes twenty minutes, and your guests will be genuinely impressed.
  • Every bite is different—soft brie melting into sharp cheddar, then a whisper of blue cheese that makes you pause and appreciate what you're tasting.
  • The dip is your secret weapon; it ties everything together and makes even the simplest cracker feel intentional.
  • You can rearrange it based on what you have on hand, so it's flexible enough for last-minute gatherings.
02 -
  • Temperature matters more than you'd think—cheese straight from the fridge tastes flat and lifeless, but give it twenty minutes to warm up and suddenly it has personality and depth.
  • The dip should be slightly acidic so it cuts through the richness of the cheese, not smooth and bland; that lemon juice is doing real work in there.
  • Arrange your board no more than an hour before serving, or the cheese starts to oxidize and the crackers begin absorbing moisture from the air and getting soft.
03 -
  • Slice your cheeses about an hour before guests arrive, then keep them covered loosely on the counter so they warm up to room temperature naturally.
  • If you're making the dip ahead of time, taste it again right before serving and add a tiny squeeze of lemon juice if it needs brightness—flavor can flatten as it sits.
  • Use a round platter; a square one changes the entire visual geometry of the cross and makes the whole thing feel less intentional.
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