Green Olive and Cheese Curd Antipasto

"I needed a recipe that would be something truly Wisconsin as the base; and what fits that better than cheese curds? This unusual combination was the party favorite. I'm not sure how well it would keep, because it was quickly gone after I put it out." - Woodsman from Illinois

Green Olive and Cheese Curd Antipasto
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Ingredients List


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Cheese Curds can be used in this recipe.


  1. Combine olives, cheese curds and bell pepper in a large bowl. Whisk rosemary, red pepper flakes and red wine vinegar. Slowly whisk in olive oil. Season with pepper to taste. Drizzle olive mixture with dressing; gently toss to coat. Cover and refrigerate at least 4 hours. Serve antipasto at room temperature with salami and flatbread crackers.
  2. Recipe Tip: Two fresh rosemary sprigs yield about 1 tablespoon leaves.
  3. *Note: Total carbs per 1 cup: 4 g.