Active Time: 50 Minutes

Servings: 6-8

Ingredients

Pumpernickel Bread Footballs:

• Pumpernickel bread, cut into 1/2-inch slices 
• 1 to 2 tablespoons butter, melted
• Buholzer Brothers® Gouda cheese, cut into thin strips
• Dijon mustard

Cheese Board:

• Sartori Raspberry BellaVitano® cheese 
• Buholzer Brothers® Gouda cheese
• Carr Valley 1 Year Aged Cheddar cheese
• Pistachios
• Candied Bacon-Cheddar Straws
• Caramel chocolate popcorn
• Dill pickle slices
• Dijon mustard
• Sourdough pretzel nuggets

Directions

Pumpernickel Bread Footballs:

1. Heat oven to 350°F.
2. 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. 
3. Top toasts with gouda; pipe Dijon mustard for laces.

Cheese Board:

1. Arrange the Raspberry BellaVitano®, 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 of Wisconsin

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Buholzer Brothers Gouda