Southwest Mesa Cheese Stacks (Printable)

Stacked crackers and assorted cheeses create colorful, layered towers inspired by Southwest mesas.

# What You Need:

→ Crackers

01 - 24 assorted crackers (multigrain, wheat, rye, or seeded; varying shapes and sizes)

→ Cheeses

02 - 3.5 oz cheddar cheese, sliced
03 - 3.5 oz pepper jack cheese, sliced
04 - 3.5 oz Monterey Jack cheese, sliced
05 - 1.75 oz smoked gouda, sliced
06 - 1.75 oz blue cheese, cut into cubes (optional)

→ Garnishes

07 - 1 small red bell pepper, thinly sliced
08 - 2 tablespoons fresh cilantro leaves
09 - 1 small jalapeño, thinly sliced (optional)
10 - 1 tablespoon toasted pumpkin seeds (pepitas)

# How to Make It:

01 - Slice all cheeses slightly smaller than the crackers to facilitate stacking and enhance presentation.
02 - On a large serving platter, alternate crackers and cheese slices, mixing types and stacking heights between 3 to 7 layers to resemble flat-topped rock formations.
03 - Within each stack, alternate cheese varieties to create visual interest and flavor complexity.
04 - Nestle bell pepper slices, cilantro leaves, and jalapeño slices between some layers or place atop stacks for color and texture contrast.
05 - Scatter toasted pumpkin seeds around the base of the stacks for a desert floor effect.
06 - Serve immediately or cover loosely and refrigerate until ready to serve.

# Expert Advice:

01 -
  • It tastes restaurant-fancy but demands nothing from you except a sharp knife and a sense of fun.
  • Your guests will think you've spent hours when you've really spent fifteen minutes arranging cheese and crackers like it's a construction project.
  • Every bite hits different because you're mixing textures and flavors with each layer, so it never gets boring.
02 -
  • Let your cheeses sit at room temperature for fifteen minutes before you start building—cold cheese breaks and cracks when you slice it, warm cheese cooperates and slices like butter.
  • The crackers are your foundation; if they're stale, your towers will lean and collapse, so taste one first and use the freshest bag you can find.
03 -
  • Room-temperature cheese is non-negotiable—take it out of the fridge twenty minutes before you start, and your slicing will be smooth and your stacks will be stable.
  • If you're making this more than an hour ahead, keep it loosely covered in the fridge so the crackers don't absorb moisture and get soggy, but pull it out fifteen minutes before serving so the cheese softens back to its best self.
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