Bauhaus Block Appetizer (Print Version)

Colorful bell pepper, cheese, and grapes arranged in a striking geometric pattern for stylish entertaining.

# What You'll Need:

→ Vegetables

01 - 1 large red bell pepper, cut into 1-inch square strips

→ Cheese

02 - 4 oz yellow cheddar or Gouda, cut into 1-inch rectangular blocks

→ Fruit

03 - 24 blue or black seedless grapes

→ Extras

04 - 1 tbsp extra-virgin olive oil (optional, for brushing)
05 - Sea salt and freshly ground black pepper, to taste

# How to Make It:

01 - Wash and dry the red bell pepper. Slice into strips and then cut into 1-inch squares.
02 - Slice the yellow cheddar or Gouda into uniform 1-inch rectangular blocks.
03 - Rinse and dry the blue or black seedless grapes thoroughly.
04 - On a rectangular serving platter, place the pepper, cheese, and grapes in a grid-like geometric pattern, alternating colors to enhance visual appeal.
05 - Lightly brush the red bell pepper squares with extra-virgin olive oil and sprinkle with sea salt and freshly ground black pepper if desired.
06 - Serve immediately or chill for up to 30 minutes prior to serving for a cooler presentation.

# Additional Tips::

01 -
  • It looks impossibly elegant but requires zero cooking and maybe ten minutes of your time.
  • The colors are so vibrant they practically glow on a platter, making you look like you've spent hours on presentation.
  • It works for almost any gathering—casual wine night, formal event, kids' birthday party—and everyone eats it.
02 -
  • Cut everything to the exact same size or the geometry falls apart—mismatched blocks look accidental rather than intentional, which defeats the whole visual purpose.
  • Dry your peppers after washing; wet peppers are slippery to cut and the moisture can make the squares curl or wilt on the platter.
  • Don't assemble this more than an hour ahead; while it holds up physically, the peppers lose their snap and the whole thing starts to look tired.
03 -
  • Use a sharp knife and cut the cheese cold—a serrated knife crushes cheese and ruins the clean edge you need for that geometric look.
  • The moment before you serve is the moment to brush the peppers with oil; doing it too far ahead dulls the shine.
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