Marinated Cheese, Tomato and Olive
Recipe by LouLou
26 pieces each of:
Cubed White Cheese - Mozzarella, Cheddar, Havarti
Cherry or Grape Tomatoes
Large Pitted Green Olives, Pimiento stuffed or not.
2 tablespoons olive oil
1 tablespoon white wine vinegar
1/8 to 1/4 dried hot pepper flakes or a large pinch Cayenne Pepper (optional)
1/4 teaspoon each of dried Oregano and dried Basil
About 1/2 teaspoon grated lemon zest
In a bowl with a tight fitting lid, add marinade ingredients and stir to combine. Add Cheese cubes and olives. Put the lid on and shake well. Marinate in the refrigerator for at least 12 hours (can be longer - up to 24 hours), shaking bowl every once in a while.
When ready to assemble, bring olives and cheese to room temperature for about 15 minutes to melt the olive oil which will have solidified in the fridge, and add the tomatoes. Stir or shake to completely cover them in the marinade.
Thread an olive, a tomato and piece of cheese onto skewers, with the cheese on the bottom so they'll stand upright, or offer separately in three bowls, with tooth picks on the side.
These may be served right away, or kept in the fridge until ready. Again, allow to sit at room temperature for about 15 minutes because olive oil solidifies when refrigerated.
[ The North Pole Times Newsletter ] [ Santa's Naughty & Nice List ] [ Post Office - Email Santa! ]
[ Workshop and Craft Room ] [ Mrs. Claus' Kitchen ] [ Reindeer Barn ] [ Story Room ]
ALL Content Copyright © 1995 - 2018 North Pole Times. All Rights Reserved!
Reproduction in whole or in part without the expressed written
permission of the North Pole Times is Strictly Forbidden.