Celtic Cross Cheese Platter (Printable)

A visually striking cheese platter with four cheese types, central dip, fruits, nuts, and crackers for elegant presentation.

# What You 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 finely chopped chives, lemon juice, salt, and black pepper. Transfer to 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 type in its own section, fanning or grouping attractively around the dip.
04 - Fill spaces between cheese quadrants with red grapes, dried apricots, and walnuts to create color and texture contrast.
05 - Lightly drizzle honey over the blue cheese quadrant for added sweetness.
06 - Arrange rustic crackers and baguette slices around the outer edge of the platter to complete the presentation.
07 - Serve immediately, ensuring cheeses are at room temperature to maximize flavor.

# Expert Advice:

01 -
  • It looks like you spent hours preparing when really you've got 20 minutes of your evening back.
  • You get to taste four completely different cheeses in one sitting without committing to a whole wedge of each.
  • There's something about the geometric arrangement that makes people feel special, even though you're just being practical about space.
02 -
  • If you arrange this more than an hour before serving, cover it loosely with plastic wrap in the fridge—the blue cheese will start to dry out at room temperature, and the Brie will weep.
  • The dip should be mixed just before serving, or the chives will oxidize and turn an unappetizing grayish-green.
03 -
  • If your platter looks sparse, you haven't done anything wrong—give yourself permission to buy slightly more of what you love and less of what you don't; this is your platter, not a recipe test.
  • The real secret is buying cheese from a counter where someone actually knows the cheese, not from a pre-wrapped section of the supermarket, though even that can work in a pinch.
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