RECIPES

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

Active Time

Servings

cups

Ingredients

Ingredients List

4 cups green olives (mixed styles and sizes if desired), drained
1 pound (16 ounces) Wisconsin cheese curds
1 sweet red bell pepper, julienned
1 tablespoon fresh rosemary leaves, minced
1/8 teaspoon crushed red pepper flakes, optional
2 tablespoons red wine vinegar
4 tablespoons olive oil
Coarsely ground pepper to taste
Sliced salami and flatbread crackers

Cheese

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

Instructions

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.
Recipe Tip: Two fresh rosemary sprigs yield about 1 tablespoon leaves.
*Note: Total carbs per 1 cup: 4 g.

Green Olive and Cheese Curd Antipasto

Ingredients

Ingredients List

Cheese

Instructions

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