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Marinated Olive & Cheese Ring Recipe

Marinated Olive & Cheese Ring Recipe

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 YIELD:16 servings


  • 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.

Recipe Note

Test Kitchen Tips

  • This stylish appetizer is super adaptable. Any cheeses will work in place of the cream cheese and sharp cheddar. Just keep the overall weight the same.
  • For more variety, fold thin slices of deli cuts such as pepperoni and salami in half and tuck them between the cheese slices.
  • Nutritional Facts

    1 serving (calculated without baguette): 168 calories, 16g fat (7g saturated fat), 34mg cholesterol, 260mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.

    Reviews for Marinated Olive & Cheese Ring

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    ebramkamp User ID: 702841 248745
    Reviewed May. 28, 2016

    "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."

    LIJO User ID: 5654766 241119
    Reviewed Jan. 5, 2016

    "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!"

    Mayzr97 User ID: 1597480 232213
    Reviewed Sep. 2, 2015

    "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!"

    lsell1999 User ID: 1350199 227373
    Reviewed Jun. 3, 2015

    "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."

    Ellie31773 User ID: 5796034 220245
    Reviewed Feb. 11, 2015

    "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."

    fran'scooking User ID: 4800936 217135
    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."

    rossmom229 User ID: 1666677 215971
    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!"

    shariga User ID: 2369062 121706
    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."

    rustedgold1 User ID: 3141438 194127
    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."

    kayakbabe1 User ID: 1292154 213029
    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."

    slg8369 User ID: 868077 198250
    Reviewed Dec. 4, 2013

    "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."

    gailg31 User ID: 705414 213028
    Reviewed Dec. 1, 2013

    "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!"

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