Meals are celebrations, and antipasto always kicks off the party for Italian dinners. This one is almost too pretty to eat, especially when sprinkled with pimientos, fresh basil and parsley.
- 1 package (8 ounces) cream cheese, cold
- 1 package (10 ounces) sharp white cheddar cheese, cut into 1/4-inch slices
- 1/3 cup pimiento-stuffed olives
- 1/3 cup pitted 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) pimiento strips, drained and chopped
- Toasted French bread baguette slices
- Cut cream cheese lengthwise in half; cut each half into 1/4-in. slices. On a serving plate, arrange cheeses upright in a ring, alternating cheddar and cream cheese slices. Place olives in center.
- In a small bowl, whisk vinegar, oil, parsley, basil and garlic until blended; drizzle over cheeses and olives. Sprinkle with pimientos. Refrigerate, covered, at least 8 hours or overnight. Serve with baguette slices.
Test Kitchen Tips
- This stylish appetizer is super adaptable. Any cheeses will work in place of the cream cheese and sharp cheddar. Just keep the overall weight the same.
- For more variety, fold thin slices of deli cuts such as pepperoni and salami in half and tuck them between the cheese slices.
1 serving (calculated without baguette): 168 calories, 16g fat (7g saturated fat), 34mg cholesterol, 260mg sodium, 2g carbohydrate (1g sugars, 0 fiber), 6g protein.