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Categories:
cream cheese Cheddar cheese pimiento olives balsamic vinegar olive oil parsley fresh basil garlic pimiento strips baguette slices
Viewed: 28 - Published at: a year agoIngredients
- 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
Method
- 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.
