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Ingredients
- 1 1/2 cups olive oil
- 1 cup white balsamic vinegar
- 1/4 cup fresh thyme leaves
- 2 tbsp chopped fresh rosemary
- 1 tsp salt
- 1/2 tsp pepper
Directions
- Whisk together ingredients. Pour mixture into an airtight jar. Store in refrigerator for up to one week.
- To marinate:
- Combine 1 1/2 lbs cubed cheese (cheddar, gouda, havarti, monterey jack), 2 cups olives, 1 - 7 oz jar roasted red peppers (drained) in a large ziploc bag. Pour marinade over mixture. Chill for at least two hours before serving. Keeps for up to 2 days.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 99g | |
| Recipe makes 6 servings | |
| Calories 520 | |
| Calories from Fat 479 | 92% |
| Total Fat 54.19g | 68% |
| Saturated Fat 7.55g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 399mg | 17% |
| Potassium 68mg | 2% |
| Total Carbs 8.32g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 6.35g | 4% |
| Protein 0.34g | 1% |
