I am so excited to be in the kitchen again with Dorothy’s Creamery and this fantastic holiday platter! Dorothy’s Comeback Cow and Keep Dreaming cheeses are so delicious, whether served room temp or warmed up.
I wanted to take this gorgeous platter over the top with brie and jelly mini grilled cheese sandwiches. As part of a beautiful spread filled with more cheese, jellies, nuts, seasonal fruit and salami, it’s perfect for a pre-Thanksgiving dinner or just a Saturday night with the family.
I love Dorothy’s cheese because it pays homage to a bad ass woman who was born into a cheese making tradition at Kolb-Lena Creamery and was the first woman in America to ever receive a degree in Dairy Science. Today, this cheese pays homage to her accomplishments and is made lovingly by hand in Lena, Illinois – the beautiful flower shape is inspired by the Apple River Canyon at the foot of Kolb
Click Here to find out where to get Dorothy’s near you.
Dorothy's Holiday Cheese Platter
For the sandwiches:
- Bread of your choice (we used a baguette)
- Dorothy’s Comeback Cow or Keep Dreaming cheese
- Raspberry and/or apricot jelly
For the board:
- Gluten free crackers
- Peppadew peppers
- Raspberry and apricot jams
- Grapes, clementine, pear, pomegranates
- Walnuts in shell
- Beef salami and pork salami
To make the sandwiches:
Butter two slices of bread (one side only)
Place two thin pieces of Dorothy’s cheese on the non-buttered side of one slice of bread. Place a spoonful of jelly and top with the other piece of bread (butter side up).
Heat a non-stick skillet over medium low heat. Cook sandwiches until golden brown on either side and the cheese is melty. (Be patient and let them cook slowly to get golden brown and crispy.) Cut in half.
Build your board:
Place crackers, peppers, jelly, fruit, nuts and meats in sections on your board, along with the warm grilled cheese sandwiches.