Marinated Cheese and Olives


  • 2 lbs cubed colby-monterey jack cheese
  • 10 -14 ounces kalamata olives, drained (or nicoise olives)
  • 1 (16 ounce) bottle olive oil and vinegar dressing, divided
  • 1 tablespoon dried Italian seasoning
  • ½ teaspoon dry crushed red pepper
  • 6 garlic cloves, crushed
  • 6 fresh rosemary sprigs

1 Combine all ingredients except the rosemary with half of the bottled dressing in a large bowl; stir gently. 2 Cover and chill at least 8 hours or up to 24 hours. 3 Divide cheese and olives mixture into six (8-10 ounce) glass containers. 4 Place 1 rosemary sprig in each container. 5 Pour rem...

View full recipe at SpringPad


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