Marinated Olive & Cheese Ring

Diets

Vegetarian

Ingredients

Produce
- 1 tbsp Basil, fresh
- 2 Garlic cloves
- 1 tbsp Parsley, fresh
- 1 jar Pimiento strips

Condiments
- 1/4 cup Balsamic vinegar
- 1/3 cup Greek olives, pitted
- 1/3 cup Pimiento-stuffed olives

Oils & Vinegars
- 1/4 cup Olive oil

Bread & Baked Goods
- 1 French bread baguette, Toasted slices

Dairy
- 1 cut into 4-inch slices 1 package (10 ounces sharp white cheddar cheese, sharp
- 1 package Cream cheese

Time
Prepare: 25M
Total: 25M

Found on tasteofhome.com

Description

We love to make Italian meals into celebrations, and an antipasto always kicks off the party. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania

My husband absolutely loves marinated olives and can practically make a meal out of them. This was a no brainer to make. I read the other reviews and used regular cream cheese as recommended. I used rosemary olive oil bread because that is what I had on hand. It was a HUGE hit with him and his mother.

Fabulous. Made 3 times during the Holiday at repeated requests. You MUST use full fat cream cheese for the slices to hold shape. I didnt want to fool with basil, garlic and parsley and I had basil pesto on hand so I just used it. I also added a ring of pepperoni around the outside of ring. I did use pimentos and I only used black and regular green olives. The artichoke someone suggested would have been great. Served this with sea salt pita chips. As you can tell with multiple requests for a repeat it was a hit each time!

I made this for a New Years party, it was a hit! The olives are perfectly flavored to accompany the cheese. It was a great nibble appetizer!

This is a great appetizer! So pretty and soooo delicious! I love it at Christmas because of the colors, but Ive started making it year round. Everyone whos tried it has loved it. Ive made it with mild white cheddar and it was good, too. Ive also started slicing the olives. They stay on the bread better that way. Still looks pretty. Thank you for sharing this recipe, Patricia.

The balsamic vinaigrette-cream cheese combo made me a little skeptical at first, but oh my goodness. Its one of my new go-to potluck apps. Just make sure to tote the ingredients in sealed containers, then plate it up when you get to the party. Its pretty tedious to carry around pre-assembled.

This was the easiest appetizer I made during the holidays. I will definitely serve it again. I followed some suggestions and substituted the cheese selections. I used bocconcini and gruyere. I also added some artichoke hearts as suggested. I may follow another suggestion and add feta next time.

I made this for a Christmas dinner buffet and it was delicious! I preferred the cream cheese to the white cheddar, but both were very good. I am going to use the leftovers as a topping for some broiled chicken thats on the menu tonight!

I just made this for an end of semester party we held for faculty and students. It was a huge hit.

I just made this for Christmas day and we found it to be really flavorful and festive looking as well! I will make this again and again.

This was okay, but I won't make it again. The cream cheese did not stand up with the other cheese. The olive oil mixture was nice on the olives, so I will use a combination of this part again.

Ingredients

1 package (8 ounces) cream cheese, cold
1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices
1/3 cup pimiento-stuffed olives
1/3 cup pitted Greek olives
1/4 cup balsamic vinegar
1/4 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

Directions

Directions Cut cream cheese lengthwise in half; cut each half into 1/4-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. Yield: 16 servings. Originally published as Marinated Olive & Cheese Ring in Taste of Home December 2013 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition

Prepare:
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tasteofhome.com

3770 193 2017-07-21 11:19:24

Title:	Marinated Olive & Cheese Ring
Descrition:	We love to make Italian meals into celebrations, and an antipasto always kicks off the party. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley. —Patricia Harmon, Baden, Pennsylvania

Marinated Olive & Cheese Ring