Shelly's Recipe

CHEDDAR ANTIPASTO

Category: Cold

8 oz Roasted Garlic Cheddar, cut into 3/4 inch cubes
1 (12-oz) jar marinated artichoke halves, not drained
1/4 cup finely chopped oil-packed sun-dried tomatoes,
plus 2 tbsp of oil
8 sprigs fresh oregano, thyme or rosemary

In medium bowl, combine all ingredients. Cover and refrigerate for at least 4 hours or overnight.

Shortly before serving, use slotted spoon to transfer cheese and artichokes to shallow dish. Serve with toothpicks for spearing.

NOTE: Allow the antipasto to come to room temperature before serving. Set it on a large cutting board or platter. I add mounds of imported black and green olives and slices of hearty salami and prosciutto from the deli section.