Checkerboard Chalet Appetizer (Printer-friendly)

An eye-catching assembly of cheese and cured meats layered into a charming chalet shape.

# What You'll Need:

→ Cheeses

01 - 7 oz sharp cheddar cheese, cut into 0.6 in cubes and slices
02 - 7 oz Swiss cheese, cut into 0.6 in cubes and slices

→ Meats

03 - 7 oz smoked ham, cut into 0.6 in cubes and slices
04 - 7 oz salami, cut into 0.6 in cubes and slices

→ Garnishes & Extras

05 - 16 small fresh chives (for logs or roof beams)
06 - 8 cherry tomatoes, halved (optional, for decoration)
07 - 1 small bunch flat-leaf parsley (for greenery)
08 - 8 toothpicks or short skewers (for stability)

# How To Make It:

01 - Cut all cheeses and meats into uniform cubes and slices approximately 0.6 inches to achieve a precise checkerboard effect.
02 - On a large serving platter, create a 4x4 grid alternating cheddar, Swiss, ham, and salami slices tightly to form a clear checkerboard pattern.
03 - Stack alternating cheese and meat cubes in a square footprint of 4 cubes per layer for 3 to 4 layers, securing layers with toothpicks or short skewers as needed.
04 - Position cheese slices or cubes at an angle on top of the stacked layers to form the roof and secure it decoratively with chives as beams.
05 - Decorate the chalet area with halved cherry tomatoes and flat-leaf parsley to simulate a garden or pathway.
06 - Present immediately with small forks or cocktail picks for convenient self-service.

# Expert Advice:

01 -
  • It's basically a deconstructed charcuterie board that doubles as a centerpiece—no cooking required, just creative stacking.
  • Guests will actually gasp when you set it down, then fight over the pieces because every bite mixes cheese, meat, and visual drama.
  • You can prep everything an hour ahead and assemble in the last five minutes, which means you're actually relaxed when people arrive.
02 -
  • Room-temperature cheese tastes infinitely better than cold cheese—pull everything from the fridge 20 minutes before assembly so flavors actually sing instead of whisper.
  • The checkerboard only works if your slices are consistent thickness; one chunky slice ruins the whole visual rhythm, so take your time with the knife.
  • Assemble as late as possible because moisture from the cut surfaces starts breaking down the structure after about an hour—appearance matters here.
03 -
  • Use a damp paper towel on your cutting board between cuts to prevent meat slices from sliding around—clean surfaces are architecture surfaces.
  • If your chalet starts leaning like the Tower of Pisa, that's character, but if it genuinely threatens collapse, insert toothpicks vertically through the layers like reinforced steel beams.
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