Saturday, December 5, 2015

Marinated Olive and Cheese Plate



  • Use any cheese you want and as much as you need for your group.  For mine above I used four packages of various cheeses.   I also doubled the marinade amounts. 
  1. 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.
  • 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

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