RECIPES

Rush Creek Reserve Cheese and Charcuterie Platter

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Active Time

25 Minutes

Servings

6-8

Ingredients

1 pound Brussels sprouts, trimmed and halved
1 pound small rainbow carrots, peeled and cut into 2-inch pieces
2 tablespoons olive oil
1 1/2 teaspoons minced fresh rosemary
1 garlic clove, minced
Salt and pepper
1 wheel (12 ounces) Uplands Rush Creek Reserve cheese, unwrapped
Italian breadsticks
Thinly sliced prosciutto
Fresh apple slices
Fresh pear slices
Thinly sliced salami
Crostini
Fresh rosemary sprigs

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Rush Creek Reserve can be used in this recipe.

Instructions

Heat oven to 400°F.
Place Brussels sprouts and carrots on a 17 x 12-inch baking pan. Drizzle with olive oil. Sprinkle with rosemary and garlic; toss to coat. Arrange vegetables in a single layer. Season with salt and pepper.
Bake for 30-35 minutes or until vegetables are tender, stirring once. Keep warm.
Reduce oven temperature to 250°F.
Wrap Rush Creek Reserve in aluminum foil. Bake for 18-22 minutes or until warm. When cool enough to handle, with a sharp knife, cut around the top rind edges. Peel away rind to expose the cheese.
Meanwhile, wrap breadsticks with prosciutto. Place Rush Creek Reserve on a serving platter. Fill in platter with vegetables, fruits, salami, crostini and prepared breadsticks. Garnish with rosemary.

Recipe Tip

A Wisconsin brie can be used in this recipe. Heat oven to 350°F. Place brie on a parchment-lined baking sheet. Bake for 5-10 minutes or until softened.

Cheesemonger Tip

Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Another way to warm up the cheese is to let it stand at room temperature for an hour before serving. The paste will soften under the rind to custard consistency. The rind is also edible and delicious.

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