Ingredients
- 8 ounces cream cheese, sliced into about 13 slices
- 6 ounces sharp white cheddar cheese, sliced into about 13 slices
- ⅓ cup pitted Kalamata olives (about 16)
- ⅓ cup pimento-stuffed Manzanilla olives (about 16)
- ¼ cup roasted red pepper strips, chopped
- 9 slices thick-cut Genoa salami
- For the marinade:
- ½ cup olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon roasted red pepper brine
- ¼ cup chopped fresh flat-leaf parsley
- 2½ teaspoons minced garlic
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ½ teaspoon coarse ground black pepper
- For serving:
- 1 baguette, warmed and sliced
Instructions
- In a measuring cup or bowl, whisk together olive oil, balsamic vinegar, red pepper brine, parsley, garlic, oregano, basil, and black pepper. Set aside.
- On a large serving plate, alternate slices of cream cheese, cheddar, and salami in a ring pattern around the edge.
- Fill the center of the ring with Kalamata olives, Manzanilla olives, and chopped roasted red peppers. Sprinkle remaining peppers over the cheese and salami.
- Slowly drizzle the marinade evenly over the entire ring, coating the cheese, salami, and olives.
- Cover the plate tightly with plastic wrap and refrigerate for at least 4 hours or up to 8 hours.
- Before serving, let sit at room temperature for about 15 minutes. Serve with warm sliced baguette.
Notes
- For cleaner slices, partially freeze cream cheese before cutting.
- Marinate for 6 hours for optimal flavor.
- Use provolone or goat cheese as cheese alternatives.
- Add marinated artichoke hearts or pepperoncini for extra variety.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: Marinating
- Cuisine: Mediterranean
- Diet: Halal
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 29 g
- Saturated Fat: 10 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 35 mg
