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Summer Mezze Platter

Prep Time



Cuisine Type

Cheese Types

Summer Mezze Platter

Recipe Description

Celebrate with bright flavors and marinated cheese curds! A perfect summer board.


Marinated Cheese Curds:

  • 6 fresh thyme sprigs
  • 1/2 cup olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon fresh oregano leaves
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1/2 pound Burnett Dairy/Cady Cheese Cheese Curds

Cheese Platter:

  • Small honeydew melon, seeded and peeled
  • Thinly sliced prosciutto
  • Parmesan cheese
  • Burnett Dairy Provolone cheese
  • Hummus
  • Olive oil
  • Smoked paprika
  • Grilled pita bread, cut into wedges
  • Fresh apricots, halved, pitted and sliced
  • English cucumber slices
  • Cherry tomatoes, halved
  • Thinly sliced bresaola sausage or prosciutto
  • Thinly sliced salami
  • Marinated quartered artichoke hearts
  • Pitted green and Kalamata olives
  • Pickled jalapeno pepper slices
  • Pickled pepperoncini peppers
  • Whole almonds
  • Fresh basil and oregano leaves


Marinated Cheese Curds:

Combine the first six ingredients in a large jar or bowl. Add cheese curds. Cover and refrigerate for at least 4 hours.

Cheese Board:

Cut honeydew into slices; wrap slices with prosciutto.

Arrange the parmesan, provolone and cheese curds on a serving platter. Add hummus. Drizzle with olive oil; sprinkle with smoked paprika. Fill in platter with pita bread, apricots, prepared honeydew, cucumber, tomatoes, charcuterie, artichokes, olives, pickled peppers and almonds. Garnish with basil and oregano.

Recipe and photo © Dairy Farmers of Wisconsin

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