Green Olive and Cheese Curd Antipasto

Green Olive and Cheese Curd Antipasto

"I needed a recipe that would be something truly Wisconsin as the base; and what fits that better than cheese curds? This unusual combination was the party favorite. I'm not sure how well it would keep, because it was quickly gone after I put it out." - Woodsman from Illinois

servings
7
cups

Ingredients










Cooking Instructions

1

Combine olives, cheese curds and bell pepper in a large bowl. Whisk rosemary, red pepper flakes and red wine vinegar. Slowly whisk in olive oil. Season with pepper to taste. Drizzle olive mixture with dressing; gently toss to coat. Cover and refrigerate at least 4 hours. Serve antipasto at room temperature with salami and flatbread crackers.


Recipe Tip: Two fresh rosemary sprigs yield about 1 tablespoon leaves.


*Note: Total carbs per 1 cup: 4 g.


Ingredients










Cooking Instructions

1

Combine olives, cheese curds and bell pepper in a large bowl. Whisk rosemary, red pepper flakes and red wine vinegar. Slowly whisk in olive oil. Season with pepper to taste. Drizzle olive mixture with dressing; gently toss to coat. Cover and refrigerate at least 4 hours. Serve antipasto at room temperature with salami and flatbread crackers.


Recipe Tip: Two fresh rosemary sprigs yield about 1 tablespoon leaves.


*Note: Total carbs per 1 cup: 4 g.


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