RECIPES

Fresh Cheese Board with Grilled Veggies

Fresh cheese and garden produce offer the best bites of the season with a striking blend of colors, creamy textures and grilled flavors.

Active Time

55 Minutes

Servings

10-12

Ingredients

Ricotta-Parmesan Cheese Spread:

1 cup whole milk BelGioioso Ricotta con Latte® cheese (8 ounces)
1 1/2 ounces BelGioioso Parmesan cheese, grated (1/2 cup)
1 tablespoon lemon zest
1 teaspoon snipped fresh dill
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 to 1/2 teaspoon crushed red pepper flakes

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Burrata, Fresh Mozzarella, Parmesan or Ricotta can be used in this recipe.

Instructions

Ricotta-Parmesan Cheese Spread:

Place the ricotta, parmesan, lemon zest, dill, salt, pepper and red pepper flakes into a food processor; cover and process until smooth. Spoon spread into a serving bowl.

Cheese Board:

Arrange burratas, mozzarellas and ricotta cheese spread on serving board. Fill in board with breadsticks, assorted grilled vegetables (sugar snap peas, green onions, yellow summer squash, cherry tomatoes, zucchini, sweet red bell peppers and red onions), basil and dill.

Recipe Tip

The ricotta cheese spread yields 2 cups. Try it on toast with sliced tomato and red onion or as a topping for grilled fish.

Cheesemonger Tip

Burrata and fresh mozzarella are part of the pasta filata (meaning “spun paste” in Italian) family. Pasta filata cheeses share a common cheesemaking technique. The process involves heating the curds with very hot water and then working or stretching them into a smooth, molten mass before forming them into balls, braids, logs and other shapes.

Fresh Cheese Board with Grilled Veggies

Ingredients

Ricotta-Parmesan Cheese Spread:

Cheese Board:

Cheese

Instructions

Ricotta-Parmesan Cheese Spread:

Cheese Board:

Recipe Tip

Cheesemonger Tip

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