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Marinated Olive & Cheese Ring

 Marinated Olive & Cheese Ring
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
16 ServingsPrep: 25 min. + chilling


  • 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


  • 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.
Nutritional Facts: 1 serving (calculated without baguette) equals 168 calories,

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Marinated Olive & Cheese Ring (continued)

Nutritional Facts: 16 g fat (7 g saturated fat), 34 mg cholesterol, 260 mg sodium, 2 g carbohydrate, trace fiber, 6 g protein.