Relish Tray
A Wisconsin supper club classic, a relish tray is a serving platter filled with pickles, olives, fresh vegetables and other finger foods. It’s perfect for holidays and parties. From traditional to unique and modern, learn what to put on a relish tray and ideas for a creative appetizer display. Makes 1 serving platter.
What goes on a relish tray?
There are relish trays being served at almost every supper club in Wisconsin. I actually had no clue that they even had a name – or that it was a “thing”, but after doing research for this series, I realized that I had seen them at almost every supper club I’d ever been to for Friday night fish fry.
Other than that last little bit, relish trays are the perfect alternative to a charcuterie spread if you’re dairy free. Of course, if you’re serving it at home, you can choose what goes on it, and even class it up a little with some artisan crackers are charcuterie meats.
I had a little bit of fun with it over Thanksgiving, and I think it would make a great choice for a Christmas even spread.
If you like this recipe, you have to try this almond cheese ball, and these pork rillettes and this olive tapenade.
Searching for more appetizer recipes? Peel and eat shrimp with cocktail sauce / pumpkin hummus / prosciutto bruschetta / beet tartare / bacon wrapped chorizo stuffed dates
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Crackers – It’s nice to offer a few different cracker options. We often go with a flatbread cracker and Ritz crackers—whatever your favorites are, go with them.
- Pickles – Pickled asparagus, mushrooms, and Brussels sprouts offer great alternatives to standard pickles. I like to mix these options with some sweet baby gherkins and dill pickle chips.
- Olives – Go with your favorites! If you want to include a stuffed olive or two, go for it. There’s no right or wrong here—just be sure to check the labels for dairy.
- Cured meats – If you’re unsure which meats to choose, many grocery stores offer a variety pack of Italian deli meats. This gives you different options without needing to buy multiple packages. It’s nice to add a mix of spicy and non-spicy.
- Veggies -I like to go with carrot sticks and celery sticks, as they’re staples on a supper club relish tray. Sometimes, you’ll also find a radish or two mixed in.
- Fruits – Berries and grapes are great choices since they’re easy to pick up without any mess. Dried fruits like Medjool dates, figs, or apricots—or even fresh apple slices—work well too.
- Dairy free cheese spread – No relish tray is complete without some kind of cheesy spread. Miyoko’s Roadhouse Cheddar or Boursin alternative are great options or grab your favorite non-dairy option and serve it in a small mason jar or glass bowl.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to assemble a relish tray
There are a few things you want to keep in mind when you’re creating a relish tray. You can keep it as simple as you want, or you can make your relish tray a little fancier and assemble it like a cheese tray. I think the latter is a bit more fun and gives it a more modern look. But, do your thing.
Decide what you’re going to use on your relish tray. You want to choose a mix of pickled, brined, and fresh vegetables. Classics like olives, pickles, and celery are great choices. I suggest also adding some proteins and some carbs for a good mix. Just make sure you’re going for a variety.
Pickled recipes you might want to try on your tray. Pickled peppers / Spicy pickled eggs / Pickled asparagus
Tips for building your relish tray
- Use small containers to contain the brine and keep it from messing your platter and your table. I like to use little mason jars and divided glass serving trays to fit the odd shaped things.
- Spread out your colors to build visual interest. Don’t put too much of a single color in one area. There will probably be a lot of greens, but try to break it up by putting on different sides of the board.
- The same goes for heights and textures. You want to vary them as much as you can.
- Garnish with edible greens. I like to use fresh rosemary because it’s festive for the holidays.
Ingredients
- Flatbread or buttery Ritz crackers
- Rolled prosciutto
- Italian-style salami (choose a variety of peppered, dry, or calabrese, sliced or cubed)
- Sopressata or spicy capocollo (sliced or cubed)
- Pickled asparagus spears
- Marinated mushrooms
- Pickled Brussels sprouts
- Sweet baby gherkins
- Dill pickle chips
- Trio of olives: black, green, and Kalamata
- Celery sticks
- Carrot sticks or baby carrots
- Fresh blackberries or raspberries
- Creamy vegan cheese spread (Miyoko’s Roadhouse Cheddar or Boursin alternative)
- Fresh rosemary sprigs for garnish
Instructions
- Arrange ingredients with contrasting colors and textures, using as much or as little of each ingredient as you prefer.
- Garnish with fresh herbs like fresh rosemary sprigs, parsley or dill for extra greenery.
- Serve with small tongs or picks for easy grabbing.
