Summer Flower Platter


- 1 1/4 cup of Jarlsberg cheese, grated
- 1/4 cup butter, softened
- 1 1/2 tbsp. half and half cream
- 1/2 tsp. kosher salt
- 1 1/4 cup all-purpose flour
- 1 1/4 cup parmesan cheese, grated
- 1 egg, whisked as an egg wash
- 1 tbsp. finely chopped basil
- 150 g Brandt German Salami, thinly sliced
- 150 g Brandt Black Forest Salami, thinly sliced


Preheat oven to 375°F. Beat Jarlsberg cheese, butter, half-and-half, and salt at medium speed with a heavy-duty electric stand mixer until blended. Gradually add flour, parmesan cheese and basil, beating just until combined. Turn dough out onto a well-floured surface. Divide into 4 equal portions, and flatten each into a disk; roll to 1/8-inch thickness. Cut dough with a flower-shaped cutter. Place 1 inch apart on baking sheet, lined with parchment paper. In a separate bowl, whisk egg and brush over flowers, as an egg wash. Bake 11 to 14 minutes or until golden brown. Let cool on baking sheet. Arrange "cheese flowers" on a platter with slices of Brandt German Salami and Black Forest Salami.