Brunch with Rush Creek Reserve
November 5, 2026
Ingredients
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1wheel (12 ounces) Uplands Rush Creek Reserve cheese, unwrapped
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1/4cup dried cherries, chopped
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1/4cup balsamic vinegar
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2tablespoons olive oil
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1cup sliced baby portobello mushrooms
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2garlic cloves, chopped
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2cups fresh baby arugula or baby spinach, torn
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Salt and pepper, to taste
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Candied walnuts
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Croissants
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Puff Pastry Twists
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Honey, warmed
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Raspberry preserves, warmed
Directions
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1
Heat oven to 25o F.
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2
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.
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3
Meanwhile, combine dried cherries and balsamic vinegar in a small saucepan over medium-high heat. Bring to a boil, stirring constantly. Remove from the heat. Set aside.
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4
Warm olive oil in a large skillet over medium heat. Add mushrooms; cook and stir for 4-6 minutes or until tender. Add garlic; cook and stir for 1 minute. Remove from the heat. Stir in arugula and reserved cherry mixture. Season with salt and pepper to taste.
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5
Place Rush Creek Reserve on a serving platter. Top with mushroom mixture. Fill in platter with walnuts, pastries, honey and raspberry preserves.
Tip: A Brie can also be used in this recipe. Heat oven to 350 F. Place Brie on a parchment-lined baking sheet. Bake for 5-10 minutes or until softened.
Recipe provided by Dairy Farmers of Wisconsin.