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.
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Blake Hill’s Savory Onion Confit
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Jasper Hill Farm’s Whitney
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NY strip steak
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baguette
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small potatoes
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portabella mushrooms
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carrots
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Vermont Salumi’s Fennel Salami
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cucumbers
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heirloom cherry tomatoes
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green olives
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fresh thyme
Instructions.
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1
Grill steak to desired doneness (we suggest medium-rare to medium).
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2
Wash potatoes, coat in olive oil, salt and pepper, and roast in the oven at 400 F for 20 minutes or until tender.
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3
Thinly slice baguette, brush with olive oil and bake at 400 F for 10 minutes.
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4
Thinly slice portabellas, lightly coat them and the whole carrots with olive oil, salt and pepper.
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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.
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6
Cut cheese into desired shape and size (we created shavings).
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7
Thinly slice salami and cucumbers, then cut some tomatoes in half leaving some whole.
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8
First place cheese on your board (we used an oval board from JK Adams).
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9
Place a jam jar or a small bowl for jam on board, then a small bowl of olives.
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10
Place baguette, then meats, then veggies on board.
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11
If using a bowl for jam, spoon jam into the bowl.
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12
Garnish with fresh thyme, serve with red wine and Enjoy!
