Save I came up with this dish on a whim during a dinner party when I realized I'd forgotten to prep the appetizers. Standing in front of my cheese drawer with a platter and some blue corn chips, I thought: what if cheese isn't meant to be sliced thin on crackers, but instead arranged like something playful? The stepping stones concept hit me, and suddenly I was slicing rounds of goat cheese, brie, and smoked gouda, arranging them across a winding river of chips. My guests circled the board like it was a work of art, and by the end of the night, it had completely disappeared.
The first time I made this for a larger group, I panicked thinking the cheese would sit out too long and get warm. But goat cheese, brie, and smoked gouda actually hold their shape and character at room temperature better than you'd expect, especially if you chill them first. By the time people finished eating their way across the stepping stones, everything was still perfectly creamy on the inside.
Ingredients
- Goat cheese log (150 g): Slice this when it's cold and firm, and you'll get clean rounds instead of crumbly mess. The tanginess contrasts beautifully with the richness of the brie.
- Brie cheese (150 g): Buy it well-chilled and keep it that way until the last moment. When warm, it'll slump and lose its distinct stepping stone shape.
- Smoked gouda (150 g): This is your flavor anchor. The smokiness bridges the gap between the soft cheeses and adds unexpected depth.
- Blue corn tortilla chips (150 g): These aren't just a base, they're the river itself. Their color matters as much as their taste, and they stay crisp longer than regular tortilla chips.
- Fresh chives (2 tbsp): Finely chopped, these add a quiet onion whisper that makes people ask what the secret ingredient is.
- Cracked black pepper (1 tbsp): Don't use pre-ground. The texture of actual cracks matters here, both visually and in how they feel on your tongue.
- Pomegranate seeds (2 tbsp): These are optional, but they're worth the effort. They pop when you bite them and add a jewel-like moment of tartness.
- Honey (2 tbsp): A light drizzle just before serving brings warmth to the cool cheeses. Use something you actually enjoy tasting.
Instructions
- Slice your cheeses into stepping stones:
- Use a sharp knife and aim for rounds about 1 cm thick. If the goat cheese is too soft, pop all three cheeses in the freezer for 10 minutes first, and you'll get cleaner, more satisfying cuts.
- Build your river of chips:
- Arrange the blue corn chips on your platter in a winding, meandering path, like you're drawing a river from one side to the other. Let them overlap slightly so they feel cohesive.
- Place the stepping stones:
- Lay your cheese rounds across the chip river, alternating between goat cheese, brie, and smoked gouda as you go. This alternation isn't just for looks, it's so each bite is different.
- Add the finishing touches:
- Scatter chives and cracked pepper over the cheese rounds, tuck pomegranate seeds along the river for color, then drizzle honey if you're using it. Step back and look at what you've made.
- Serve right away:
- This is best eaten within the first 15 minutes while the cheeses are still cool and the chips haven't started to soften from sitting out.
Save There was a moment at that dinner party when someone picked up their first stepping stone of cheese, and the whole dynamic shifted. Suddenly everyone was engaging with it like a game, trying to follow the path, debating which cheese was which. It stopped being an appetizer and became an experience.
The Story Behind Stepping Stones
The name came to me because of how playful the whole thing felt. I was thinking about childhood games and the idea of moving across water safely, and I realized food could do that same thing, that playfulness could be both silly and sophisticated at the same time. The blue corn chips became a river not because it made sense logically, but because it made sense emotionally.
Cheese Selection and Substitutions
You don't have to use these exact three cheeses, but the idea is to mix something creamy and tangy (like goat cheese), something butter-soft and mild (like brie), and something with character (like smoked gouda). The contrast is what makes it sing. If you want to swap in a sharp cheddar, a creamy camembert, or even a good-quality cheese you found at the market, go for it. Just make sure you have textural and flavor variety across your stepping stones.
Timing and Serving
This is perfect for parties because you can slice everything and build the whole platter 30 minutes ahead, then cover it and refrigerate. That way you're free to chat with guests instead of being stuck in the kitchen. When it's time to serve, just give it a quick glance to make sure nothing has shifted, and bring it out cold.
- Pair it with something crisp and dry like a sauvignon blanc or a sparkling water to cut through the richness.
- This works beautifully on a charcuterie board alongside cured meats and fruit if you want to build out the whole spread.
- Don't overthink it. The best version is the one you actually make and share with people you like.
Save This isn't a recipe for some aspirational dinner party version of yourself. It's genuinely easy to pull off, and it always gets a reaction. That's enough.
Recipe FAQs
- → What cheeses work best for this dish?
Use a mix of soft and semi-hard cheeses like goat cheese, brie, and smoked gouda to create contrasting textures and flavors.
- → Can I substitute the blue corn chips?
Yes, regular tortilla chips can be used if blue corn chips are unavailable, though they will alter the visual effect.
- → How should I prepare the cheese rounds?
Slice cheeses into 1-cm thick rounds and chill if needed for easier handling and cleaner slicing.
- → Are there suggested garnishes?
Fresh chives, cracked black pepper, pomegranate seeds, and a light honey drizzle add color and enhance flavor complexity.
- → What tools are needed to assemble this appetizer?
A sharp cheese knife, serving platter or board, and a small spoon for drizzling honey are recommended.