Marinated Olive & Cheese Ring Recipe
- 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
- 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.
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
"Fabulous. Made 3 times during the Holiday at repeated requests. You MUST use full fat cream cheese for the slices to hold shape. I didn't 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 Year's 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 I've started making it year round. Everyone who's tried it has loved it. I've made it with mild white cheddar and it was good, too. I've 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. It's 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. It's 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 that's 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."
"This was amazing. I also used Munster cheese. It has great versatility. I even made a vegan version of it for my friend whom we were visiting and she loved it. I just substituted vegan cheeses and kept the rest the same. Will definatly do again. Kids even liked it."
"This was very good! I forgot to pick up pimentos but had a jar of roasted red peppers I used instead, I also threw some artichoke hearts in the mix! It looked soo pretty and the colors are great for a holiday tray! I will definitely make again and I may even add feta cheese next time! Great recipe and the flavors complement each other nicely!"