It’s January, which means amidst freezing temperatures and falling snow, we’re desperately hungry for something we can cozy up by the fire with.
Enter in our favorite go-to, the cheese board! Cheese boards are a fun, interactive way to bring people together over food and conversation, especially during the winter.
The most important part of any board is, of course, Wisconsin Cheese. We’re using three distinct varieties:
- Ricotta: Mild Wisconsin ricotta is a utilitarian addition here. It’s cool and milky in flavor, and contrasts perfectly with the heat of the roasted Brussels sprouts. We also love it dunked with a salty potato chip, then topped with a sweet antipasto pepper.
- Gorgonzola: Blue-veined Wisconsin gorgonzola is sharp and flavorful. Taming it’s earthiness with something sweet is the way to go. Pair it with a small dollop of caramelized onion jam and a fresh apricot wedge.
- Feta: Wisconsin feta is tangy, salty and an endlessly flexible pairing. Try it atop a crusty baguette slice with antipasto vegetables, or skewered with a toothpick along with roasted Brussels sprouts.
The result of this winter-inspired cheese board is equal parts comforting and sophisticated. With warm, homey flavors and contrasting textures, it’s perfect for a laid-back night of hosting friends or an easy weeknight dinner for the adults.
Winter Cheese Board
- Wisconsin gorgonzola cheese*
- Wisconsin feta cheese, cut into ½-inch cubes*
- Wisconsin ricotta cheese* (optional: garnish with olive oil & a pinch of crushed red pepper flakes)
- Baguette, cut into ½-inch slices
- Caramelized onion jam
- Fresh apricots, quartered
- Jarred vegetable antipasto, packed in oil
- Regular potato chips
- Roasted Brussels Sprouts (see below for recipe)
*Estimate 1-2 ounces of each cheese per person if you’re serving this board as an appetizer. Increase the amount by 1-2 ounces if you’re serving it as the main meal.
To make Roasted Brussels Sprouts: Preheat oven to 400 degrees. Trim ends of the Brussels sprouts, then slice in half. Lightly drizzle in olive oil, then toss with crushed red pepper flakes (optional), salt and pepper. Bake for 20 minutes, or until Brussels sprouts are golden brown.