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Marinated Olive & Cheese Ring

We love to make meals into celebrations, and antipasto always kicks off the party for Italian dinners. 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


  • 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


  • 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.

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.
  • Nutrition 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.


    Click stars to rate
    Average Rating:
    • wgalgano
      Dec 20, 2020

      No comment left

    • Susan
      Dec 9, 2019

      I've made this for 3 parties already and everyone loves it. I used the whole can of black olives, green olives and kalamata olives. Tripled the dressings as well and increased the galic. I created mini tacos by layering the two cheese between thin slices of pepperoni.

    • Neco2007
      Dec 13, 2018

      This was a hit, with some of my guests immediately asking for the recipe! It looks quite festive for the holidays too!

    • ladams1221
      Dec 9, 2018

      I haven't made this yet, but I gave it 5 stars because I just KNOW by looking at it

    • doreensanzone
      Apr 16, 2018

      Made this for a potluck dinner and it was a huge hit. I made it exactly as written. Very easy to prepare the night before. Served with toasted baguette slices. I’ll be making it again very soon.

    • the4puts
      Jan 28, 2018

      Some of our older family members raved about this recipe as " this is antepasto from back in the day .... this is how it should be made". I added rolled traditional hard salami and placed between layers of cheese. No other changes should be made to this EXCELLENT recipe. Thank you for sharing!

    • wblair
      Jan 21, 2018


    • Jellybug
      Jan 1, 2018


    • daisyapron
      Dec 30, 2017

      The stars don't seem to be working but I give it 5! This is a great recipe and easy, a little time consuming if you want it to look perfect. I sliced the cream cheese but used a knife to kind of stick it to each piece of cheddar (the first time I used extra sharp and it was too much flavor), I have it chilling now with organic white cheddar and it's going to be better. Be sure to use a platter that is deep with sides to prevent the marinade from overflowing. I'm using small rosemary and sea salt packaged crostini with it.

    • Kristin
      Dec 17, 2017

      I would not change one thing about this recipe. Not only is it beautiful with minimal effort. It s savory and delicious. Dont let the cream cheese part scare you away, the marinated cream cheese is so good it doesnt even taste like cream cheese anymore. This is a definite keeper. Everyone was wowed by the presentation and the taste!