We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania
Ingredients
1 package (8 ounces) cream cheese, cold
1 package (10 ounces) sharp white cheddar cheese, cut into ¼-inch slices
⅓ cup pimiento-stuffed olives
⅓ cup pitted Greek olives
¼ cup balsamic vinegar
¼ cup olive oil
1 tablespoon minced fresh parsley
1 tablespoon minced fresh basil or 1 teaspoon dried basil
2 garlic cloves, minced
1 jar (2 ounces) pimiento strips, drained and chopped
Toasted French bread baguette slices
Instructions
Cut cream cheese lengthwise in half; cut each half into ¼-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center.
In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.
Recipe by Cooking TV Recipes at https://cookingtv-channel.com/marinated-olive-cheese-ring/