Marinated Olive & Cheese Ring
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
Author: The Chef
Cuisine: American
Recipe type: Main dish
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.
Watch the recipe video here:
A gorgeous antipasto always kicks off the party right. (And it's SUPER EASY!) FULL RECIPE for Marinated Olive & Cheese Ring: https://trib.al/4tHIwci
Posted by Taste of Home on Friday, August 9, 2019
