Alpine Village Cheese Houses (Print)

Miniature alpine houses made with cheese cubes and almond roofs on crackers, ideal for festive appetizers.

# Ingredients:

→ Cheese Houses

01 - 7 oz firm cheese (cheddar, gouda, or Swiss), cut into sixteen 3/4-inch cubes
02 - 32 sliced almonds (for roofs plus garnish)

→ Snowy Landscape

03 - 16 pale or white crackers (water crackers or rice crackers)
04 - 2 tbsp cream cheese, softened

→ Decoration (optional)

05 - Small bunch fresh chives, cut into 1/2-inch pieces
06 - 1 small red bell pepper, diced
07 - Poppy seeds or sesame seeds for garnish

# Instructions:

01 - Spread a thin layer of softened cream cheese evenly on each cracker to simulate snow.
02 - Place one cheese cube atop each cracker, pressing gently to adhere.
03 - Position two almond slices on each cheese cube to form a pitched roof, slightly overlapping for effect.
04 - Use chive pieces and diced red bell pepper to embellish houses with trees, doors, or windows as desired.
05 - Sprinkle poppy or sesame seeds over houses for additional decorative detail.
06 - Arrange all assembled houses on a large serving platter for display.

# Pro Tips:

01 -
  • It's a conversation starter that looks like it took hours but comes together in twenty minutes.
  • Kids and adults both get excited about building edible architecture, turning snack prep into an actual activity.
02 -
  • Cream cheese must be soft enough to spread smoothly or it will tear the cracker and everything slides around—let it sit on the counter for ten minutes if it's too firm.
  • The moment you finish assembling is the moment to serve them, because crackers start absorbing moisture after about thirty minutes and lose their satisfying crunch.
03 -
  • Slightly overlapping the almond roof pieces is the visual trick that elevates these from random components to intentional little houses.
  • If your cheese is very hard straight from the fridge, let it warm to room temperature for a few minutes so you can cut cleaner cubes instead of crumbly chunks.
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