Save I discovered this dish by accident while reorganizing my cheese board one evening, moving things around to make room for more wine. The way the cheeses and almonds caught the lamplight suddenly reminded me of smooth stones in a creek bed—and I thought, why not lean into that? It felt like creating edible art, the kind of thing that makes people pause and smile before they even taste it.
The first time I served this to friends, someone asked if I'd trained as a food stylist. I laughed and told them the truth—I just arranged it like I was building a tiny landscape. By the end of the night, the platter was nearly empty, and someone had eaten three of my carefully positioned basil leaves as a garnish. That's when I knew it worked.
Ingredients
- Oval-shaped mini mozzarella balls (200 g): These are your foundation—soft, milky, and they catch the eye because of their perfect shape. Make sure to drain and pat them dry, or they'll look sweaty under the lights.
- Goat cheese medallions (200 g): If you can't find pre-shaped ones, soft goat cheese crumbled and pressed into oval molds works beautifully. The tang cuts through the richness perfectly.
- Babybel cheese, halved (150 g): Those waxy rounds you've probably seen in lunch boxes are actually gorgeous when you peel and halve them. They add color and a creamy texture.
- Whole raw almonds (100 g): Roasting them yourself is non-negotiable—store-bought roasted ones feel tired by comparison. The nutty aroma while they toast is half the pleasure.
- Olive oil (1 tbsp): Use something you actually like drinking. The quality matters here because there's nowhere for it to hide.
- Flaky sea salt (1 tsp): Maldon or similar—coarse enough that you can taste the crystals, not ground so fine it disappears.
- Fresh basil leaves: Tear them gently instead of cutting so they don't blacken at the edges. A small handful is enough; they're there for color and fragrance.
- Microgreens or edible flowers (optional): This is where you get to play. Pea shoots, purple radish sprouts, or pansies all work. They're the final brushstroke.
Instructions
- Roast the almonds until golden:
- Spread them on a baking tray and slide into a 180°C oven for 5 to 7 minutes, stirring once halfway through. You'll know they're ready when your kitchen smells incredible and they've turned a deeper golden brown. Let them cool on the tray so they stay crisp.
- Pat the cheeses dry:
- Drainage matters more than you'd think—moisture makes them look dull instead of polished. Press each piece gently with a clean paper towel, treating them like tiny treasures.
- Arrange like a stream-bed:
- On your platter or board, create a meandering pattern that feels organic and unhurried. Alternate your cheeses and almonds so no two of the same type sit directly beside each other. Step back and look—it should feel like nature arranged it, not a spreadsheet.
- Drizzle and season:
- A light hand with the oil keeps everything looking elegant. Scatter the sea salt so people can see it, then taste the minerality it brings.
- Add your garnishes:
- Tear basil leaves and scatter them across the platter, then add your microgreens or edible flowers in small clusters. This is your signature moment—make it feel intentional but not fussy.
- Serve while everything is cool and fresh:
- Put out small cocktail picks or forks so guests can grab pieces without using their fingers. The whole composition should stay looking beautiful from first bite to last.
Save I made this dish for my neighbor who had just moved in, and she called it her welcome to the neighborhood. She said it was the kind of gesture that told her I was glad she was here. Sometimes the most beautiful meals aren't about technique or effort—they're about showing someone you care.
Choosing Your Cheeses
The magic here is in the variety of shapes and textures. Mozzarella brings milky softness, goat cheese adds tang and creaminess, and Babybel gives you a firmer bite and that pretty red wax color underneath. You can absolutely swap in other oval-shaped cheeses like bocconcini or ovolini if you find them—the principle is to give your eye something interesting to look at. I've also used burrata halves in a pinch, though they're slightly messier to handle. The point is that each cheese should taste good on its own, because that's all they need to be.
Pairing and Serving Ideas
This appetizer feels especially at home with a crisp white wine—something like Sauvignon Blanc that has enough acidity to dance with the cheese and salt. If you want to add accompaniments, a small bowl of honey for drizzling or a good balsamic glaze lets people customize their own bites. Some crusty bread on the side gives people something to anchor the bites to if they want it, though honestly, the cheese and almonds stand perfectly on their own. I once served this next to a few slices of cured ham, and the combination was richer and more textured—that's another direction you could go if you're building a larger spread.
Storage and Make-Ahead Timing
The almonds can be roasted and stored in an airtight container up to three days ahead, which takes the stress out of last-minute prep. The cheeses are best served at room temperature, so you can arrange them 20 to 30 minutes before your guests arrive and let them sit on the counter. The basil and microgreens are the only thing that will wilt, so save those for right before service. If you're hosting something larger, you can prep everything separately and assemble the platter in less than five minutes once people arrive.
- Roast almonds up to three days in advance and store them in an airtight container.
- Pat cheeses dry and remove them from the fridge about 30 minutes before arranging.
- Add basil leaves and edible flowers only in the final few minutes before serving.
Save This dish reminds me that the best entertaining is often the simplest—good things arranged with care, nothing fussy, just genuine. It's a way to say you're happy people are here.
Kitchen Guide
- → What cheeses are best for this dish?
Oval-shaped mini mozzarella, goat cheese medallions, and babybel cheese halves create a smooth texture and varied shape ideal for the presentation.
- → How do I roast the almonds properly?
Roast whole raw almonds at 180°C (350°F) for 5–7 minutes, stirring once, until golden and fragrant. Let them cool before arranging.
- → Can I substitute other nuts for almonds?
Yes, smoked almonds or marcona almonds offer a different flavor and texture that complements the cheeses well.
- → What garnishes enhance the presentation?
Fresh basil leaves, microgreens, or edible flowers add a fresh, garden-inspired effect to the arrangement.
- → What pairs well with this cheese and almond platter?
A crisp white wine such as Sauvignon Blanc, or accompaniments like honey, balsamic glaze, or crusty bread enhance the experience.