Savory Onion & Whitney Cheese Board
Celebrate the Vermont growing season with this ‘taste of place’ board! It highlights our beloved farmers markets and the abundance of beautiful veggies, unique cheeses, farm-raised meats, and fresh breads. Our Savory Onion Confit, created with award-winning cheesemaker, Jasper Hill Farm, pairs harmoniously with their velvety-smooth, raw milk cheese, Whitney.
Serving Size: I cheese board
Blake Hill’s Savory Onion Confit
Jasper Hill Farm’s Whitney
NY strip steak
baguette
small potatoes
portabella mushrooms
carrots
Vermont Salumi’s Fennel Salami
cucumbers
heirloom cherry tomatoes
green olives
fresh thyme
Instructions
1
Grill steak to desired doneness (we suggest medium-rare to medium).
2
Wash potatoes, coat in olive oil, salt and pepper, and roast in the oven at 400 F for 20 minutes or until tender.
3
Thinly slice baguette, brush with olive oil and bake at 400 F for 10 minutes.
4
Thinly slice portabellas, lightly coat them and the whole carrots with olive oil, salt and pepper.
5
Place carrots and portabellas on a sheet pan, bake at 400 F for 10 minutes - remove mushrooms, rotate carrots and bake for another 5-10 minutes.
6
Cut cheese into desired shape and size (we created shavings).
7
Thinly slice salami and cucumbers, then cut some tomatoes in half leaving some whole.
8
First place cheese on your board (we used an oval board from JK Adams).
9
Place a jam jar or a small bowl for jam on board, then a small bowl of olives.
10
Place baguette, then meats, then veggies on board.
11
If using a bowl for jam, spoon jam into the bowl.
12
Garnish with fresh thyme, serve with red wine and Enjoy!
Suggested Jams
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