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Category: Cold
Prep Time: Cook Time: Total Time:
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.
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CHEDDAR ANTIPASTO
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Category: Cold
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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