Cheddar cheese, red peppers and pitted ripe olives make a tasty, rustic appetizer when marinated overnight and served with decorative toothpicks. —Polly Brunning, Thaxton, Virginia
Marinated Cheese with Peppers and Olives
Marinated Cheese with Peppers and Olives
Prep Time
10 min
Yield
15 servings
Ingredients
- 12 ounces cheddar cheese, cut into 3/4-inch cubes
- 2 medium sweet red peppers, cut into 3/4-inch pieces
- 2 cans (6 ounces each) pitted ripe olives, drained
- 1/4 cup canola oil
- 1 tablespoon white vinegar
- 1 garlic clove, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
Directions
- In a large bowl, combine all ingredients. Refrigerate, covered, at least 4 hours or overnight.
Nutrition Facts
1/2 cup: 155 calories, 14g fat (5g saturated fat), 24mg cholesterol, 339mg sodium, 3g carbohydrate (1g sugars, 1g fiber), 6g protein.
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