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Ingredients
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Cheeses
Pickled Red Onions
Lavash & Seasoning
Accoutrements
Method
Pickled Red Onions
- 1
- 2
Make pickling brine
In a small saucepan combine apple cider vinegar, water, sugar, kosher salt, black peppercorns, and bay leaf. Bring to a gentle simmer over medium heat, stirring until the sugar and salt dissolve, about 2–3 minutes.
- 3
Pickle
Pour the hot brine over the sliced onions so they are fully submerged. Press down with a spoon to remove air pockets. Let cool to room temperature, then cover and refrigerate for at least 30 minutes. For best flavor, refrigerate 2–4 hours or overnight. Keep refrigerated until serving.
Lavash & Seasoning
- 4
Prepare lavash
Preheat the oven to 375°F (190°C). Place lavash sheets on a baking sheet. Brush each sheet lightly and evenly with olive oil (about 1 tbs per sheet).
- 5
Season and bake
Sprinkle za'atar evenly over the oiled lavash, pressing lightly so it adheres. Bake in the preheated oven until crisp and beginning to brown at the edges, 8–12 minutes depending on thickness. Remove and let cool on a rack. Once cool, break or cut into rustic shards or strips for serving. Toss chopped parsley with a small drizzle of olive oil and reserve to scatter over lavash shards for freshness.
Cheeses
- 6
Prepare cheeses
Bring all cheeses to room temperature for 30–45 minutes before serving to maximize flavor. Cut the Manchego into 1/4-inch slices or small wedges. Leave the Brie whole with a small wedge cut for easy serving, and place the chèvre on the board as a log or in small rounds. If desired, roll part of the chèvre in chopped toasted walnuts or a little za'atar for texture.
Accoutrements & Assembly
- 7
Arrange components
Select a large wooden board or platter. Place cheeses spaced apart (Manchego, Brie, chèvre). Put small bowls for olives, mustard, and honey near the cheeses. Spoon pickled red onions into a small bowl or nestle a small pile on the board near the cheeses.
- 8
Add condiments and garnishes
Scatter toasted walnuts and halved grapes around the board. Place broken za'atar lavash shards adjacent to cheeses for dipping and scooping. Drizzle honey lightly over the Brie or serve it in a small dish for guests. Garnish with microgreens or herb sprigs and the parsley-dressed lavash shards for color.
- 9
Serve
Provide small cheese knives/spreaders for each cheese and cocktail picks for olives and grapes. Suggest pairing with crusty bread or additional crackers if desired. Keep leftover pickled onions refrigerated; consume cheeses within recommended time frames.