When you're asked to bring a cheese tray to share, making it spectacular is easy!
round (7 ounces) Gouda or Edam cheese
to 96 assorted large pitted or stuffed olives, drained
sprigs rosemary, each 4 inches long
pounds assorted cheeses
Assorted crackers, if desired
Remove paper and wax from cheese round. Place cheese round on center of 12- to 14-inch platter. Thread 2 to 4 olives on each rosemary sprig. Insert sprigs into cheese round.
Cut assorted cheeses into slices and shapes, such as triangles, squares, cubes and sticks; arrange around cheese round. Serve with crackers.
Select new and contrasting olive and cheese varieties to add taste and visual interest! For the olives, try Kalamata, large pimiento-stuffed green olives or pitted olive mixes from grocery store olive bars or jars. For the cheese, try Colby-Monterey Jack, dill Havarti, sharp Cheddar, Monterey Jack with jalapeño peppers or cranberry-white Cheddar.
Use thick rosemary sprigs for the skewers so they won't break when you add the olives. Trim the ends of the rosemary stems to a point so slipping the olives on will be easier. You also can use 3- to 4-inch party picks.
Make the olive skewers a day ahead; wrap tightly with plastic wrap and store in the refrigerator until you’re ready to assemble the cheese tray.
Be sure to use large green olives that are stuffed with pimientos for an added burst of color on this holiday tray. Add extra pieces of pimiento between the skewered olives for more color.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 11 g
- Saturated Fat
- 6 g
- 30 mg
- 410 mg
- 40 mg
- Total Carbohydrate
- 1 g
- Dietary Fiber
- 9 g
- Vitamin A
- Vitamin C
Exchanges:1 High-Fat Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.