Show Subscription Form




Marinated Olive & Cheese Ring Recipe
Marinated Olive & Cheese Ring Recipe photo by Taste of Home

Marinated Olive & Cheese Ring Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 16 servings

Ingredients

  • 1 package (8 ounces) cold cream cheese
  • 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

Nutritional Facts

1 serving (calculated without baguette) equals 168 calories, 16 g fat (7 g saturated fat), 34 mg cholesterol, 260 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.

Directions

  1. 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.
  2. 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

Nutritional Facts

1 serving (calculated without baguette) equals 168 calories, 16 g fat (7 g saturated fat), 34 mg cholesterol, 260 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.

Reviews for Marinated Olive & Cheese Ring

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (6)
4 Star
 (0)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Jan. 6, 2015

"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."

MY REVIEW
Reviewed Dec. 26, 2014

"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 that's on the menu tonight!"

MY REVIEW
Reviewed May. 18, 2014

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

MY REVIEW
Reviewed Dec. 26, 2013

"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."

MY REVIEW
Reviewed Dec. 8, 2013

"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."

Loading Image