The Bauhaus Block Appetizer (Print Version)

Geometric appetizer with colorful bell pepper, cheese, and grapes arranged in Bauhaus style.

# Components:

→ Vegetables

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

→ Cheese

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

→ Fruit

03 - 24 blue or black seedless grapes

→ Extras

04 - 1 tablespoon extra-virgin olive oil (optional, for brushing)
05 - Sea salt, to taste
06 - Freshly ground black pepper, to taste

# Directions:

01 - Wash and dry the red bell pepper. Cut into strips and then into 1-inch square pieces.
02 - Cut the cheese into uniform 1-inch rectangular blocks.
03 - Rinse and dry the grapes thoroughly.
04 - On a rectangular serving platter, arrange the bell pepper squares, cheese blocks, and grapes in a geometric grid pattern, alternating colors to enhance visual appeal.
05 - Optionally brush the bell pepper pieces lightly with olive oil and sprinkle with sea salt and freshly ground black pepper. Serve immediately or chill for up to 30 minutes.

# Expert Advice:

01 -
  • It takes 15 minutes and requires zero cooking, so you can make it while chatting with guests in the kitchen.
  • The visual impact alone makes people think you've spent hours on preparation, when really you've just wielded a sharp knife and an eye for color.
  • It's naturally vegetarian and gluten-free, so it actually works for everyone without feeling like a compromise.
02 -
  • The pepper's sweetness and the cheese's saltiness need each other to feel complete; without the balance, one dominates and the whole thing falls flat.
  • Uniform sizing isn't just about looks—it's about the eating experience, where each bite feels intentional rather than haphazard.
  • Grapes can roll, so arranging them last, in a slight depression on the platter if possible, keeps them where you put them.
03 -
  • Use a very sharp knife for the pepper so you get clean edges that catch the light; a dull blade will crush the flesh and make it weep.
  • Keep everything cold until the moment of service; even 10 minutes in the fridge before plating makes the cheese firmer and the pepper crisper.
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