Polished Pebble Cheese Almonds (Print Version)

An elegant plate of oval cheeses and roasted almonds arranged with olive oil and fresh basil for a refined start.

# What You'll Need:

→ Cheeses

01 - 7 oz (200 g) oval-shaped mini mozzarella balls
02 - 7 oz (200 g) oval goat cheese medallions or soft cheese cut into ovals
03 - 5.3 oz (150 g) babybel cheese, peeled and halved

→ Nuts

04 - 3.5 oz (100 g) whole raw almonds

→ Garnishes

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

# How To Make It:

01 - Preheat oven to 350°F (180°C). Spread almonds evenly on a baking tray and roast for 5 to 7 minutes, stirring once until golden and fragrant. Remove and allow to cool.
02 - Drain mozzarella balls and goat cheese medallions, then pat dry thoroughly with paper towels to achieve a polished finish.
03 - On a large serving platter or wooden board, arrange cheeses and roasted almonds in an organic, meandering pattern to resemble a stream bed of polished pebbles, alternating types for visual interest.
04 - Lightly drizzle olive oil over the arrangement and sprinkle evenly with flaky sea salt. Garnish with fresh basil leaves, microgreens, and edible flowers for a natural, garden-inspired presentation.
05 - Present immediately with cocktail picks or small forks for easy serving.

# Expert Tips:

01 -
  • It looks effortlessly elegant but takes almost no actual cooking, which means you can spend time with guests instead of being stuck at the stove.
  • The combination of creamy, salty, and nutty flavors creates genuine depth without any complicated techniques.
  • It's naturally vegetarian and gluten-free, so you're not scrambling to accommodate different dietary needs at the last minute.
02 -
  • Wet cheeses look tired and sloppy, so that pat-dry step isn't just fussy—it's the difference between something that looks intentional and something that looks neglected on a board.
  • Room-temperature cheeses taste infinitely better than cold ones straight from the fridge, so pull everything out about 15 minutes before serving if you have the time.
03 -
  • Use a wooden board rather than ceramic or glass—something about the natural warmth of wood makes the whole arrangement feel more organic and less staged.
  • If you're serving this at a larger gathering, arrange everything on the board no more than 30 minutes before guests arrive; cheeses dry out subtly over time, and you want them at their glossiest and most appealing.
Go Back