Celtic Cross Cheese Platter (Printable Version)

An elegant cheese arrangement with varied textures, fruits, nuts, and a creamy dip centerpiece.

# What You'll Need:

→ 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 - 5.3 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 - 2.8 oz seedless red grapes
10 - 2.8 oz dried apricots
11 - 1.8 oz walnuts
12 - 1.8 oz honey

→ Crackers & Bread

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

# Directions:

01 - Combine sour cream or Greek yogurt with fresh chives, lemon juice, salt, and black pepper. Transfer the mixture into a small round bowl.
02 - Place the dip bowl at the center of a large round serving platter.
03 - Visually divide the platter into four quadrants and arrange each cheese variety in its own section, grouping or fanning pieces attractively around the dip.
04 - Fill the spaces between cheese quadrants evenly with seedless red grapes, dried apricots, and walnuts to provide color and textural contrast.
05 - Lightly drizzle honey over the blue cheese quadrant to enhance flavor.
06 - Arrange rustic crackers and sliced baguette slices neatly around the outer edge of the platter.
07 - Serve immediately, ensuring all cheeses have reached room temperature for optimal taste.

# Expert Hints:

01 -
  • A platter this beautiful gets compliments before anyone even tastes it, which somehow makes the cheese taste better.
  • You get four completely different cheese experiences in one board, so there's something for every mood and palate.
  • The whole thing comes together in 20 minutes, which means you can spend more time enjoying your guests than hiding in the kitchen.
02 -
  • Cold cheese from the fridge tastes flat and waxy; room temperature cheese tastes like actual food, and this 15-minute shift changes everything.
  • The visual arrangement matters because people eat with their eyes first, and a thoughtful platter makes guests feel special before they take a single bite.
  • If any cheese starts sweating or the dip separates while sitting out, it means you've gone too long—most of this is best eaten within an hour or so of assembly.
03 -
  • Buy your cheeses from a proper cheese counter if you can, because the person behind the counter knows which wheels are ripe, and they'll slice them the way you actually want instead of pre-packaged standardness.
  • A moment before serving, run a barely damp cloth over your platter to remove any fingerprints or crumbs left from assembly—it changes how the whole thing photographs and feels.
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