Buffet Olives - Marinated Buffet Olives and Cheese Ring - The largest Table Olive producer in South Africa

LOADING

Marinated Buffet Olives and Cheese Ring

Aspiring Chef: Ryan Hough

INGREDIENTS

- 1 package (8 ounces) cream cheese, cold - 1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices - 1/3 cup Buffet Olives - 1/3 cup 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) pimento strips, drained and chopped - Toasted french bread, baguette slices

METHOD

Cut cream cheese length-wise in half; cut each slice into 1/4 inch slices On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese in slices Place Buffet Olives in center In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended Drizzle over cheeses and olives Sprinkle with pimentos Refrigerate, covered, at least 8 hours or overnight Serve with baguette slices

4

INGREDIENTS

- 1 package (8 ounces) cream cheese, cold - 1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices - 1/3 cup Buffet Olives - 1/3 cup 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) pimento strips, drained and chopped - Toasted french bread, baguette slices

METHOD

Cut cream cheese length-wise in half; cut each slice into 1/4 inch slices On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese in slices Place Buffet Olives in center In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended Drizzle over cheeses and olives Sprinkle with pimentos Refrigerate, covered, at least 8 hours or overnight Serve with baguette slices