Festive Fontina Antipasto

Yield:
8 servings
Ingredients
  • 12 oz. BelGioioso Fontina cheese, cut into cubes
  • 1 cup artichoke hearts, quartered
  • 1/2 cup sliced sun-dried tomatoes
  • 1 cup queen green olives
  • 1/2 cup Kalamata olives
  • 4 whole garlic cloves
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 1/4 cup olive oil
  • 1/4 cup champagne vinegar
  • Juice of 1/2 lemon
  • Juice of one orange
  • Pinch of salt and pepper
Directions
  • Mix all ingredients and refrigerate until ready to serve.


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