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Green Olive and Cheese Curd Antipasto

Green Olive and Cheese Curd Antipasto

This antipasto is delicious served with salami and flatbread crackers.


  • 4 cups green olives (mixed styles and sizes if desired), drained if necessary
  • 1 pound Wisconsin cheese curds
  • 1 red bell pepper, sliced into thin strips 2-3 inches long
  • Leaves from 2 fresh rosemary sprigs (about 1 tablespoon)
  • 1/8 teaspoon red chile flakes, or more to taste, optional
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • Freshly ground black pepper


  1. In large bowl, combine olives, cheese curds and red bell pepper strips.
  2. Add rosemary, chile flakes, olive oil and red wine vinegar. Mix well to combine.
  3. Season with black pepper to taste.
  4. For best results, cover and refrigerate at least 4 hours.
  5. Bring to room temperature before serving.
  6. Serve with salami and flatbread crackers.

Servings: about 7 cups

Recipe and photo credit (used with permission): Dairy Farmers of Wisconsin

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