Rush Creek Reserve Cheese and Charcuterie Platter

Instructions

1. Heat oven to 400°F.
2. Place Brussels sprouts and carrots on a 17 x 12-inch baking pan. Drizzle with olive oil. Sprinkle with rosemary and garlic; toss to coat. Arrange vegetables in a single layer. Season with salt and pepper.
3. Bake for 30-35 minutes or until vegetables are tender, stirring once.
4. Reduce oven temperature to 250°F.
5. Wrap Rush Creek Reserve in aluminum foil. Bake for 18-22 minutes or until warm. When cool enough to handle, with a sharp knife, cut around the top rind edges. Peel away rind to expose the cheese.
6. Meanwhile, wrap breadsticks with prosciutto. Place Rush Creek Reserve on a serving platter. Fill in platter with vegetables, fruits, salami, crostini and prepared breadsticks. Garnish with rosemary.