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———.— pROUDLy \— Servings 6-8 Ingredients PUMPERNICKEL BREAD FOOTBALLS: Pumpernickel bread, cut into 1/2-inch slices 1to 2 tablespoons butter, melted Wisconsin gouda cheese, cut into thin strips Dijon mustard CHEESE BOARD: Wisconsin raspberry-soaked cheese Wisconsin gouda cheese Wisconsin 1 year aged cheddar cheese Pistachios Candied Bacon-Cheddar Straws (recipe on website) fyoqov®e CHEESE® WISCONSIN, art See € : —_ \\ a . Caramel chocolate popcorn Dill pickle slices Dijon mustard Sourdough pretzel nuggets Instructions PUMPERNICKEL BREAD FOOTBALLS: Heat oven to 350°F. Cut bread with a football-shaped cookie cutter; brush bread on both sides with butter. Place on an ungreased baking sheet. Bake for 8-10 minutes or until toasted. Remove to a wire rack to cool. Top toasts with gouda; pipe Dijon mustard for laces. CHEESE BOARD: Arrange the raspberry-soaked, gouda and cheddar on a serving board. Place footballs. Fill in board with pistachios, bacon-cheddar straws, popcorn, pickles, Dijon mustard and pretzels. DAIRY FARMERS 2 WISCONSIN
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