Brat, Pickle, and Brick Bites
Although these bites may be small, they pack a big flavor! Nothing screams Wisconsin more than grilled bratwurst and creamy, Wisconsin original brick cheese. Served with a dollop of your favorite mustard or horseradish, these bites are bursting with delicious, savory flavor.
- 4 slices hearty whole grain bread (crusts removed)
- 4 cooked bratwursts, grilled
- 1 pound Brick cheese, sliced into sixteen ½ inch thick rectangles
- 4 baby dill pickles, cut horizontally into 4 pieces
- Honey mustard
- Yellow mustard
- Whole grain mustard
- Creamed horseradish
- Toast bread on grill until slightly brown. Cut each bread slice into 4 rectangles; arrange evenly on serving platter.
- Slice ends from bratwursts and cut each horizontally into 4 slices. Place 1 slice on each bread slice.
- Top each bratwurst piece with 1 brick cheese rectangle and 1 pickle slice.
- Skewer each bratwurst stack to make a pick.
- Add dollop of each mustard and horseradish to platter for dipping.
Grilled Juustoleipa and Vegetable Antipasto Salad
Juustoleipa cheese originates from Finland and Sweden. It means ‘bread cheese’, and the cheese becomes soft and squeaky when heated, but holds its form. Served with grilled vegetables, this dish adds a delicious fresh option to your next cookout!
- 2 Tbsp Balsamic vinegar
- 1 Tbsp Honey
- ¼ cup olive oil
- Salt and pepper to taste
- 1 medium zucchini, cut lengthwise into 3-inch slices
- 1 medium yellow squash, cut lengthwise into 3-inch slices
- 1 sweet red bell pepper, cut into 3-inch strips
- ½ pound fresh asparagus, trimmed
- 2 Tbsp olive oil
- 1 package Juustoleipa
- Prepare Dressing: Combine the vinegar and honey in a small bowl. Slowly whisk in olive oil. Season with salt and pepper to taste. Set aside.
- Grease grill grate. Toss vegetables with olive oil until coated and transfer to lightly greased grill grid; place on grill grate.
- Grill vegetables, covered, over medium heat for 8-12 minutes or until crisp-tender, turning occasionally. Remove from grill; keep warm.
- Grill Juustoleipa, covered, for 5-10 minutes on each side or until slightly crispy on the outside and warmed through. Remove from grill. Slice into strips and arrange on serving platter with vegetables. Drizzle with dressing, serve immediately.
Pepper Jack Pimento Cheese Spread
For those of you who haven’t heard of Pimento Cheese, it is a southern tradition made from mainly cheese, mayo, and pimentos. We added our Wisconsin twist to it by using outstanding Wisconsin cheeses, and some additional seasonings and flavors to give it some extra zing! This spread comes together quickly with a few pulses of the food processor, and BAM, delicious pimento cheese ready to serve. Try it on a burger while grilling, serve with some toasted sliced bread, or grill into a grilled cheese for a non-meat option while tailgating.
- 1½ cups (6 ounces) shredded Pepper Jack cheese
- ½ cup (2 ounces) shredded Cheddarcheese
- 4 ounces cream cheese, softened
- 1 jar (4 ounces) diced pimentos, drained
- 5 dill pickle slices
- 2 tablespoons dill pickle juice
- 1 tablespoon pickled jalapeño juice, optional
- 1 tablespoon mayonnaise
- Ground black pepper, to taste
- Toasted baguette slices or crackers
- Place the Pepper Jack, Cheddar, cream cheese, pimentos, pickle slices, pickle juice, black pepper, jalapeno juice if desired and mayonnaise in a food processor. Cover and pulse until mixture is a spreadable consistency, about 5-10 pulses.
- Spread on a toasted baguette slices, crackers, or put a dollop on top of a burger or brat!
Black and Blue Burger
Ahhh the burger; the quintessential tailgating food. Nothing screams spring and baseball season like the smell of the grill firing up, searing burgers, cold beverage in hand, and being surrounded by good company. Try these Black and Blue Burgers for a tangy twist on a classic! Blue Affinee adds a bold, creamy flavor for an irresistible savory combination!
- 1 Lb 85% lean ground beef
- 1 tsp salt
- Freshly ground black pepper, to taste
- 6 ounces Blue Affinee cheese, crumbled, divided (1 cup total)
- ½ cup mayonnaise
- ½ cup sour cream
- 3 hamburger, brioche, or pretzel buns
- Red onion sliced and leaf lettuce or condiments as desired
- Bring grill to medium-high heat. In large bowl, gently combine beef and salt. Add ½ cup blue cheese crumbles and gently mix.
- Divide mixture into thirds. Roll each third into a ball and flatten into disc shape. Indent top of each burger patty with your thumb. Generously rub each patty with ground pepper until fully coated.
- Grill burgers, turning once, until internal temperature reaches 160°F. Heat buns for 20 seconds each side or until lightly toasted.
- Mix mayonnaise, sour cream and remaining crumbled blue cheese in a small bowl and spread on buns.
- Top with burgers and garnish as desired.
Images and recipes courtesy of Wisconsin Milk Marketing Board.