Butterfly Migration Cheddar Wings (Print Version)

Colorful cheddar wings paired with salami and olives create a fun, eye-catching appetizing display.

# What You’ll Need:

→ Cheese and Meats

01 - 7 oz orange cheddar cheese, sliced
02 - 2 oz salami, sliced into rounds or shaped into a log

→ Vegetables and Garnishes

03 - 1.75 oz black olives, pitted and sliced
04 - 2–4 fresh chives or thin pretzel sticks for antennae

# How to Make It:

01 - Arrange the cheddar slices on a large platter in two opposing wing shapes, fanning them out to resemble butterfly wings.
02 - Place the salami slices or a log of salami vertically in the center to form the butterfly’s body.
03 - Dot the cheddar wings with black olive slices to create patterns and markings.
04 - Insert chives or pretzel sticks at the top of the salami body to mimic butterfly antennae.
05 - Serve immediately or cover and refrigerate until ready to serve.

# Additional Tips::

01 -
  • It takes 15 minutes flat, which means you can make it after work or between errands without stress.
  • Kids actually get excited about eating something they helped build, and adults love the playful presentation.
  • No cooking involved—just slicing, arranging, and celebrating what you've created.
  • It's naturally gluten-free (unless you use pretzel sticks), so it works for almost any dietary need.
02 -
  • The cheese needs to be truly room temperature or it won't fan properly—cold cheese cracks and breaks, which defeats the whole visual thing.
  • Buy pitted olives if they exist, because pitting them yourself is tedious, and life's too short for unnecessary kitchen tedium.
  • This isn't a recipe that forgives sloppy arranging, so take an actual minute to make the wings symmetrical and the pattern intentional.
03 -
  • Warm cheese slices slightly in your hands before fanning them so they're pliable instead of stiff and resistant to arranging.
  • Use a cheese slicer instead of a knife if you have one—it creates thinner, more elegant slices that fan without overlapping too much.
  • The olives slide around less if you pat them dry with a paper towel first, which also makes them look glossier and more intentional on the cheese.
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