The Après Ski Board

Whether you’re on a trip to the mountains or just bundling up at home, this spread is guaranteed to transport you to a five-star ski lodge. This deluxe snacking platter has a rustic edge that’s made for some sweet post-skiing indulgence, so come in from the cold and dig into our selection of rich, aromatic cheeses like fruity, funky Tarentaise and spoonable, woodsy award-winner Greensward, plus some bites for easy, cheesy dipping like crunchy cornichons, marinated spicy Brussels sprouts, crackers, and more.

Featuring

prep time
10minutes
assembly time
10minutes
Serves
4people

preparation & ingredients

1 ea. Murray’s Cavemaster Reserve Greensward, 10 oz.

1 lb. Spring Brook Farm Tarentaise

1 lb. Meadow Creek Appalachian Extra Aged

1 ea. Red Bear Tipsy Cow Beef & Brandy Salami, 8 oz.

1 ea. Pacific Pickle Works Brussizle Sprouts, 16 oz.

1 ea. Trois Petits Cochons Cornichons

1 ea. Murray’s Sea Salt Crackers, 4 oz.

prep

Remove the top of the Greensward.

Partially slice the Tarentaise into batonettes, leaving half of the cheese intact.

Triangle slice the Appalachian.

assembly

Step 1

On a round board, place the three cheeses along the edge, about two inches apart each. Place the Greensward just right of top center, the Tarentaise towards the bottom right, and the Appalachian directly across.

Step 2

Make a neat pile of salami to the right of the Appalachian.

Step 3

Shingle a line of crackers stretching across the middle of the board between the Tarentaise and the Appalachian.

Step 4

Create a pile of cornichons along the bottom edge of the board between the Tarentaise and the Appalachian. Around the right side of the Greensward, make a neat pile of Brussizzle Sprouts.