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Cheese Charcuterie and Pickled Onion

To celebrate National Cheese Day, I want to share my tips for styling a meat and cheese tray, or what is also called a charcuterie tray.  We love to put together our favorite meats and cheeses, along with delicious accouterments and then snack on it throughout the day. It's always a crowd pleaser for our guests as well.

There really is an art to making these trays. The key is varying the textures and colors on the tray, and having a variety of meat and cheese. While there are some traditional accessories such as tiny pickles, one of our favorites is pickled onions. The slight tart to the sweet onion is so good with the meats and cheeses. Recipe to follow.

Styling a cheese tray

  • Pick your serving tray. We love this large piece of natural wood we found at an art fair.  The size fits our table and allows us to have a large variety of food.

  • Meats and Cheeses are the heart to a great tray.  I used a combination of white and yellow cheese, mild and smoked. Choose a variety of cured meats. We love various salami and prosciutto.

  • Here is where you add your color with antipasti. Grilled red peppers, green and black olives, artichokes, sweet tomatoes, and crunchy nuts. This is a good time to add fresh fruit and dried fruit.

  • Lastly, I love to add a sweet element with berries, quince paste or fig jam, and beautiful crackers or breadsticks or baguettes.

  • Use pretty bowls and arrange your meats and cheeses on the tray, add in the crackers and fruit. Arrange it in your style and have fun!

This is what we are using on the tray we made:

Kerry Gold Aged Cheddar
Boar's Head Wisconsin Cheddar
Boar's Head Smoked Gouda
Kerry Gold Barney Castle
Boar's Head Salami
Whole grained mustard
Dijon mustard
Butter crackers
Tiny dill pickles
Pickled Red Onions
Cherry Tomatoes
Roasted Red Peppers
Roasted and Salted almonds
Fig jam

Making pickled onions is so simple.  Slice 3 small red onions thinly and place into a glass jar. Create a solution of 1 cup of water, 1/2 cup of apple cider vinegar, one tablespoon of sugar and a dash of salt.  Pour the solution over the onions and let set for at least one hour.  To serve, drain the portion of onion you wish to use and place into a small container for serving.

There you have it! Remember, you cannot go wrong on creating a charcuterie tray. It is your style and that is what makes it perfect!

Chicken Madeira by House of Nash Eats
Gooey, Gorgeous Raclette from Culinary Adventures with Camilla
Easy Italian Sausage Pasta Bake from Cooking For My Soul
Extra Cheesy Garlic Bread from Karen’s Kitchen Stories
Slow Cooker Creamy Mac and Cheese with Bacon from Cheese Curd in Paradise
Baked Parmesan Cheddar Crisps from Blogghetti
Smoky Beer Cheese Dip with White Cheddar from Food Above Gold
Layered Chili Mac and Cheese from Palatable Pastime
Cheese Danish from Kate’s Recipe Box
Macaroni and Cheese Pierogi from The Spiffy Cookie
Waffled Pizza Bites from Jolene’s Recipe Journal
Pizza Grilled Cheese from A Day in the Life on the Farm
Sweet Gherkin Pimento Cheese Spread from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Easy Cheese Sauce from The Gingered Whisk
Creamy Homemade White Cheddar Mac n Cheese from Jonesin’ for Taste
Adjaruli Khachapuri (Georgian Cheese Bread) from Caroline’s Cooking
Cheese Charcuterie and Pickled Onions from Our Good Life

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