Crisp & Crunchy Cheese Plate

Turn up the tunes and open a bottle of Slow Press® Sauvignon Blanc while you enjoy this mix of fresh fare.

Assemble and serve herbaceous and creamy cheeses paired with prosciutto-wrapped asparagus, marinated artichokes, and fresh basil pesto. Finish the plate with crunchy baby bell peppers, fresh sliced apple and candied nuts.

  • Prep Time:

    15 minutes

  • Cook Time:

    9-12 minutes
  • 1 log goat cheese
  • 1 ½ cups fresh mozzarella
  • 1 wedge feta
  • ½ lb. thinly sliced prosciutto
  • 6-8 roasted asparagus stalks
  • drizzle olive oil
  • salt and pepper to taste
  • ½ cup marinated artichokes
  • ½ cup pesto
  • baby bell peppers
  • ½ cup candied nuts
  • fresh sliced green apple
  • crispy bread and crackers
  1. Roast the asparagus: preheat the oven to 350° F, then spread asparagus on baking pan and drizzle with olive oil and salt and pepper. Bake for approximately 9-12 minutes and let cool.
  2. Wrap the roasted asparagus in prosciutto.
  3. Build the board; start by adding 3 cheeses to board: goat cheese, fresh mozzarella and feta.
  4. Add the 3 savory extras: prosciutto-wrapped roasted asparagus, artichokes and pesto.
  5. Finish with 3 sweet complements: baby bell peppers, candied nuts and green apples.
  6. Don’t forget the crispy bread and crackers.