Save to Pinterest I discovered this dish at a seaside restaurant where the chef had arranged a slate board like a seascape, and I couldn't stop staring at it before tasting it. The grey charcoal crackers curved just right, the goat cheese dollops looked like foam frozen mid-crash, and suddenly an appetizer became a landscape. When I tried to recreate it at home, I realized the magic wasn't complicated—it was just about seeing food as something you could paint with, using what you already had in your kitchen.
I made this for a dinner party on a grey afternoon when the sky was actually threatening rain, and my friend said the platter looked like the weather was happening on our table. We ate them while watching the actual storm roll in, and something about eating edible waves while real ones crashed outside felt like the exact kind of playful timing that makes a meal stick in your memory.
Ingredients
- Charcoal or squid ink crackers (18–24, wavy-shaped): These give you that moody grey color and the texture matters—wavy ones actually catch the light differently than flat ones, which I learned by accident.
- Fresh goat cheese, softened (150 g): Let it sit at room temperature for a few minutes so it spreads without tearing the crackers; cold cheese is unforgiving.
- Heavy cream, optional (1 tbsp): A small splash makes the cheese pipe-able and clouds it with air, creating those convincing whitecaps.
- Fresh dill or edible flowers: These aren't decoration—they're the moment the dish shifts from visual trick to something you actually want to eat.
Instructions
- Set your stage:
- Lay the slate or platter in front of you and start arranging crackers in overlapping rows, letting them angle slightly like they're rolling toward you. There's no wrong way to do this part—trust your instinct about what looks like water.
- Soften the cheese:
- Whip the goat cheese with cream if you're using it, and beat it just enough that it becomes almost cloud-like. You're aiming for the texture of soft-serve, not liquid.
- Make your whitecaps:
- Use two teaspoons to dollop the cheese—one spoon scoops, one pushes it onto the cracker—or grab a piping bag if you want more control. Each mound should be small enough to eat in one bite, landing right where the cracker curves highest.
- Garnish with intention:
- Top each mound with a frond of dill or one small edible flower, keeping it minimal so you can still see the architecture underneath. This is the detail that transforms it from clever to honestly beautiful.
- Serve right now:
- Don't let it sit—the crackers stay crispest in the first 20 minutes, and the cheese stays most voluptuous when it's just been prepared.
Save to Pinterest I brought this to a potluck where someone said it was too pretty to eat, and then watched four people stand in front of it debating which cracker to take first. That moment when food becomes something you have to commit to, something that matters enough to be deliberate about—that's when I knew this recipe had become one of mine.
Where to Find the Right Crackers
The charcoal and squid ink crackers matter more than you'd think, and specialty stores are your best bet—the regular grocery versions are often too thick or too flat to work. I've also found them at farmers markets and online, and once I knew what to look for, I started seeing them everywhere. The wavy texture isn't just aesthetic; it actually creates little pockets where the cheese sits perfectly, like it was designed for this exact purpose.
Serving and Pairing Ideas
Serve this with something cold and crisp—white wine, sparkling water with lemon, even a very cold pale ale feels right. The visual presentation is half the appeal, so give yourself permission to set a nice platter, use good light, and let people admire it for a moment before diving in. I've found that taking two minutes to make something look like it matters makes people eat it differently—more slowly, more thoughtfully.
Making It Your Own
Once you understand the formula, you can play with it endlessly—swap the dill for microgreens, try different edible flowers, use herbed goat cheese if that's what you have. I've made it with a tiny drizzle of honey mixed into the cheese, and another time I added just a whisper of black sesame seeds for texture and intrigue. The beauty of this dish is that it's forgiving enough to bend to what you have, but structured enough that it stays elegant.
- Try a tiny dot of black olive tapenade under the cheese for umami depth.
- Candied lemon peel works beautifully if you want a bright, unexpected twist.
- Remember that the whole point is making something look harder than it is, so have fun with it.
Save to Pinterest This appetizer taught me that sometimes the most impressive food comes from noticing something beautiful and asking yourself how to eat it. That's the whole recipe, really.
Your Questions Answered
- → What crackers work best for this dish?
Wavy charcoal or squid ink crackers are preferred to evoke the sea-inspired look and add subtle smoky or oceanic flavor.
- → Can I make the cheese topping smoother?
Yes, whipping the goat cheese with a small amount of heavy cream creates a creamier, easily spreadable texture.
- → Are there suitable garnish options?
Fresh dill fronds or small edible flowers complement the flavors and enhance the visual appeal.
- → How should the appetizer be arranged?
Arrange crackers overlapping on a dark blue slate or platter to resemble ocean waves, then add cheese dollops as whitecaps.
- → Is this suitable for vegetarians?
Yes, this dish is vegetarian as it uses goat cheese and crackers without meat products.