Fossil Cheese Herb Nuts (Printable version)

Creamy soft cheese adorned with fresh herb imprints and rustic cracked nuts for an eye-catching, flavorful dish.

# What You Need:

→ Cheese

01 - 9 oz soft cheese (goat cheese, cream cheese, or ricotta)

→ Herbs & Imprints

02 - 1 small bunch fresh herbs (parsley, dill, cilantro, chervil, or mixed)
03 - 1 tbsp olive oil (optional for brushing)

→ Nuts

04 - 3.5 oz assorted nuts (walnuts, pecans, almonds, hazelnuts), ideally in shell
05 - 1/2 tsp sea salt (optional)

# How to Make It:

01 - Line a small tray or plate with parchment paper for easy removal.
02 - Spread soft cheese about 3/4 inch thick into an irregular oval or round shape on the tray, smoothing the surface with a spatula.
03 - Press fresh herb sprigs or leaves gently into the cheese surface to form fossil-like impressions, then carefully lift the herbs away.
04 - Lightly brush the cheese surface with olive oil for added sheen.
05 - Arrange cracked nuts around the cheese, scattering some shell fragments for a rustic archaeological effect.
06 - Sprinkle sea salt over the nuts and cheese if desired.
07 - Serve immediately with crackers or fresh bread, or refrigerate until ready to serve.

# Expert Advice:

01 -
  • It looks fancy enough to impress but takes barely 15 minutes, no cooking required.
  • The creamy cheese against crunchy nuts and the texture of herb impressions keeps your mouth interested.
  • Completely vegetarian, gluten-free, and adaptable to whatever soft cheese you have on hand.
02 -
  • If your herbs are too thick or woody, they won't press cleanly into the cheese and you'll lose the detail—fresh, tender leaves are non-negotiable.
  • Cold cheese holds impressions better, so if you've made the base at room temperature, chill it for 10 minutes before pressing herbs into it.
03 -
  • Make this up to 4 hours ahead, cover loosely with plastic wrap, and refrigerate—the cold sets everything in place and the flavors actually develop better.
  • If an herb impression didn't turn out the way you wanted, smooth the cheese gently with a warm knife and try pressing a different herb into that spot, experimenting until you're happy.
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