Marinated Cheese and Olives

Name: Marinated Cheese and Olives
Prep time: 15 min
Total time: 15 min
Yield: 8 cups
Ingredients: 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; 1/2 teaspoon dry crushed red pepper; 6 garlic cloves, crushed; 6 fresh rosemary sprigs

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Recipe by BecR2400

These tasty marinated cheese and olives make a great appetizer to serve with crackers or a crusty baguette, or top a salad. And they're a quick-fix food item, perfect for gift giving: tie filled preserve jars with pretty plaid ribbon and attach a small serving fork, et voila! From Southern Livings 'Big Book of Christmas', November 2010. Tip: For best results, use a white vinegar dressing, not red.

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READY IN: 15mins

YIELD: 8 cups

UNITS: US

INGREDIENTS

Nutrition

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
¹⁄₂

teaspoon dry crushed red pepper
6

garlic cloves, crushed
6

fresh rosemary sprigs

DIRECTIONS

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

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