Fossil Soft Cheese Herbs (Printable Version)

Creamy soft cheese with fresh herb imprints surrounded by cracked, rustic nuts for a savory snack.

# 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 a mix)
03 - 1 tbsp olive oil (optional, for brushing)

→ Nuts

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

# How To Make:

01 - Line a small tray or plate with parchment paper to facilitate removal.
02 - Spread the soft cheese into a roughly oval or round form about 3/4 inch thick, smoothing the surface with a spatula.
03 - Press fresh herb sprigs or leaves gently into the cheese surface, then carefully lift them away to leave detailed impressions.
04 - Lightly brush the cheese surface with olive oil to add a subtle sheen.
05 - Scatter cracked nuts and some shell fragments around the cheese to mimic an archaeological display.
06 - Optionally sprinkle sea salt over the nuts and cheese.
07 - Present immediately with crackers or fresh bread, or refrigerate until serving.

# Cooking Tips:

01 -
  • It looks like edible art, yet takes just 15 minutes and requires zero cooking skills.
  • The combination of creamy cheese and crunchy nuts feels indulgent while being naturally gluten-free and vegetarian.
  • Guests always ask for the recipe because it seems far more complex than it actually is.
02 -
  • Soft cheese at room temperature accepts herb impressions with crisp detail, but cold cheese from the fridge becomes stubborn and cracks under pressure.
  • The longer you press and hold an herb leaf, the deeper the imprint—shallow impressions disappear when you lift away too quickly.
03 -
  • Press herbs into the cheese using the flat of your hand or the back of a spoon for consistent, deep imprints that won't fade.
  • If your cheese begins to crack, smooth it with warm hands or a spatula dipped in warm water, then start pressing again—a few mistakes add character anyway.
Go Back