Polished Pebble Cheese Almonds (Printable Version)

Smooth oval cheeses and roasted almonds artfully arranged to create a playful, elegant starter.

# What You Need:

→ Cheeses

01 - 7 oz oval-shaped mini mozzarella balls
02 - 7 oz oval goat cheese medallions or soft cheese cut into ovals
03 - 5.3 oz Babybel cheese, peeled and halved

→ Nuts

04 - 3.5 oz whole raw almonds

→ Garnishes

05 - 1 tablespoon olive oil
06 - 1 teaspoon flaky sea salt
07 - Small handful fresh basil leaves
08 - Microgreens or edible flowers (optional)

# Step-by-Step Directions:

01 - Preheat the oven to 350°F. Spread the almonds evenly on a baking tray and roast for 5 to 7 minutes, stirring once, until golden and fragrant. Remove and let cool.
02 - Drain the mozzarella balls and goat cheese medallions. Pat dry gently with paper towels to enhance appearance.
03 - On a large serving platter or wooden board, arrange the cheeses and roasted almonds in an organic, meandering pattern to resemble a stream-bed of polished pebbles. Alternate cheese types and almonds for visual appeal.
04 - Drizzle the arrangement lightly with olive oil and sprinkle evenly with flaky sea salt. Garnish with fresh basil leaves, microgreens, and edible flowers for a garden-inspired presentation.
05 - Serve immediately alongside cocktail picks or small forks.

# Expert Advice:

01 -
  • It looks like you spent hours when it actually takes 20 minutes, making you look like a kitchen genius.
  • The warm roasted almonds against cool, creamy cheese creates a textural moment that feels more sophisticated than it has any right to be.
02 -
  • Wet cheese photographs terribly and slides around on the board—those paper towels aren't optional, they're your secret weapon for looking polished.
  • Serving this cold makes all the difference; take it straight from the fridge to the table, and it stays beautiful and composed rather than sweating.
03 -
  • Roast your almonds the morning of if possible; they stay fresher tasting and retain their aroma longer than pre-roasted nuts.
  • A wooden board always looks more intentional than a ceramic platter, and it actually keeps cheeses at a better temperature since wood insulates slightly.
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