Marinated Havarti:

• 1 cup olive oil
• 1/2 cup of balsamic vinegar
• 1 tablespoon minced fresh rosemary
• 1 tablespoon minced fresh thyme
• 1 teaspoon salt
• 1 teaspoon pepper
• 8 ounces Wood River Creamery Black Truffle Cheddar Gruyere cheese, cut into batons

Roasted Veggies:

• 1/2-pound Brussels sprouts, trimmed and halved
• 8 garlic cloves, peeled
• 1 pint of cherry tomatoes
• 1 package (8 ounces) whole button fresh mushrooms
• Toasted French bread baguette slices or crostini

Marinated Havarti:

1. Combine the first six ingredients in a large bowl. Set aside 1/4 cup marinade. Add Black Truffle Cheddar Gruyere to the remaining marinade. Cover and refrigerate for at least 4 hours.

Roasted Veggies:

1. Heat oven to 400°F. Line a 15 x 10-inch baking pan with aluminum foil.
2. Place Brussels sprouts and garlic on the prepared pan. Drizzle with reserved marinade; toss to coat. Arrange vegetables in a single layer. Bake for 10 minutes. (Pan will be hot!) Add tomatoes and mushrooms; toss to coat. Arrange vegetables in a single layer. Bake for 10-15 minutes longer or until vegetables are tender. Cool completely on a wire rack.
3. Toss vegetables with marinated cheese mixture. Cover and refrigerate for at least 4 hours, tossing occasionally. Serve with toast.

Recipe and Photo Courtesy of Dairy Farmers of Wisconsin