Spring-Inspired Spread

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You know we love Wisconsin cheese boards (check out all of ours here), so how could we resist making another? Cheese boards are the ultimate solution for easy entertaining.

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This Wisconsin cheese board is as simple and delicious as it gets. It is spring-inspired spread and meant to pick, eat and taste your way through. With savory and sweet elements, there’s a little something for everyone. Serve it for a relaxed Friday get-together with the neighbors or an al fresco family dinner. Or better yet, add it to your Easter holiday spread.

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Try skewering a cube of buttery Wisconsin Swiss with salty olives and parma ham. Or, smear a cracker with tangy gorgonzola cheese topped with a date or fresh raspberry. The Wisconsin gorgonzola we’re using is Italian-style, meaning the cheese is extra soft and creamy, ideal for spreading. Our favorite pairing might just be dunking pan-roasted asparagus and baby carrots in creamy Wisconsin ricotta. The warm-cool temperature contrast is perfectly matched for April’s equally inconsistent weather.

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Here’s what you’ll need to build this cheese board:

  • Wisconsin gorgonzola cheese
  • Wisconsin ricotta cheese
  • Wisconsin Swiss cheese, cut into ½ inch cubes
  • Pan-Roasted Asparagus & Baby Carrots (recipe below)
  • Cornichon or mini dill pickles
  • Crackers
  • Cured meats (like salami, parma ham and/or prosciutto)
  • Dates
  • Fresh raspberries
  • Marcona almonds
  • Olives
  • Olive oil
  • Salt and pepper

To prepare the board: arrange cheese, vegetables, cornichons, crackers, cured meats, dates, raspberries, almonds and olives on a platter. Drizzle olive oil over ricotta cheese, and sprinkle with salt and pepper.

To make Pan-Roasted Asparagus & Baby Carrots:

  • 1 cup asparagus stalks, ends trimmed
  • 1 cup baby carrots, peeled
  • 1 tablespoon olive oil
  • Salt and pepper, to taste

In a skillet pan over medium-high heat, add olive oil. Once oil is heated, add asparagus and baby carrots. Cook for 5 to 6 minutes, shaking the pan occasionally to ensure even browning. Vegetables should be tender, yet browned and crisp. Season with salt and pepper, to taste.

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