Honeycomb Hexagon Maze Platter (Printable)

Hexagonal cheeses paired with crunchy nuts and honey create a visually stunning appetizer.

# What You Need:

→ Cheeses

01 - 5.3 oz manchego cheese, cut into small hexagonal cubes
02 - 5.3 oz cheddar cheese, cut into small hexagonal cubes
03 - 3.5 oz brie, sliced into small wedges or cubes

→ Nuts

04 - 2.1 oz roasted almonds
05 - 2.1 oz shelled pistachios

→ Honey

06 - 3 tablespoons high-quality honey

→ Garnishes (optional)

07 - Fresh thyme sprigs
08 - Edible flowers

# Directions:

01 - Place the cheese pieces on a large serving board in an interlocking hexagonal honeycomb pattern, positioning them closely to form a geometric maze.
02 - Fill the spaces between the cheese hexagons evenly with roasted almonds and shelled pistachios to enhance visual appeal.
03 - Generously drizzle honey over the cheese and nuts, allowing it to collect slightly in the crevices for a glossy finish.
04 - Add fresh thyme sprigs and edible flowers if desired to impart color and aromatic notes.
05 - Present immediately, accompanied by small forks or toothpicks for ease of eating.

# Expert Advice:

01 -
  • It looks like edible art—the kind of platter that makes guests reach for their phones before their forks, and honestly, you'll be just as proud of how it photographs as how it tastes.
  • Zero cooking required means you can spend your time being present with people instead of stressed in the kitchen, which is the whole point of entertaining.
  • Every bite combines creamy, crunchy, and sweet in a way that feels intentional, like you've thought through the flavor journey instead of just throwing things together.
02 -
  • Your cheese needs to be cold and firm when you cut it, or those hexagon shapes will crumble. Cut it straight from the fridge, and work quickly. If manchego gets warm, it becomes unpredictable.
  • The brie will warm and soften as the platter sits, which is actually perfect—it creates this creamy contrast to the firmer cheeses. But don't assemble more than 30 minutes before serving, or you'll lose that structured look.
03 -
  • Cut your cheeses about 20 minutes before serving while they're still cold, but let them come to room temperature on the board—they'll taste richer and more nuanced than ice-cold cheese.
  • If thyme sprigs wilt before serving, keep them in a small glass of water in the fridge and add them at the very last moment for maximum freshness and impact.
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