Italian Olive Cheese Spread (Printable version)
Creamy Italian cheese spread with briny olives, sun-dried tomatoes and fresh herbs for entertaining.
# Ingredient list:
→ Cheese & Dairy
01 - 4 oz cream cheese, softened to room temperature
02 - 2 oz mascarpone cheese
03 - 2 oz freshly grated Parmesan cheese
→ Olives
04 - 1/2 cup green olives, pitted and finely chopped
05 - 1/2 cup black olives, pitted and finely chopped
→ Flavorings & Seasonings
06 - 2 tbsp sun-dried tomatoes, finely chopped
07 - 1 clove garlic, minced
08 - 2 tbsp fresh basil, finely chopped
09 - 1 tbsp fresh parsley, finely chopped
10 - 1 tbsp extra virgin olive oil
11 - 1/4 tsp crushed red pepper flakes (optional)
12 - Freshly ground black pepper, to taste
# Directions:
01 - In a medium mixing bowl, combine the softened cream cheese, mascarpone, and freshly grated Parmesan. Stir with a spatula until the mixture is smooth, creamy, and free of lumps.
02 - Add the chopped green and black olives, sun-dried tomatoes, minced garlic, basil, parsley, olive oil, and crushed red pepper flakes if desired. Fold everything into the cheese base until evenly distributed.
03 - Season with freshly ground black pepper, adjusting the quantity to your preference. Stir gently to incorporate.
04 - Transfer the spread to a serving dish, cover tightly with plastic wrap, and refrigerate for at least 1 hour to allow the flavors to develop and fully meld together.
05 - Remove from the refrigerator and serve chilled or at room temperature alongside crusty bread, crostini, or crackers.
# Expert Tips:
01 -
- Ten minutes of stirring is all it takes, and you never turn on the stove, which makes this the smartest appetizer in your summer rotation.
- The combination of mascarpone and cream cheese creates a base that is somehow lighter than either one alone, and people always ask what makes it so creamy.
02 -
- The spread firms up considerably in the fridge, so pull it out early or you will be chipping away at a cheese brick while guests wait.
- Flavors deepen overnight, making this an ideal make ahead dish that actually tastes better on day two.
03 -
- Chop the olives and sun dried tomatoes to roughly the same size so every bite feels balanced instead of hitting a huge chunk of one thing.
- A drizzle of good olive oil and a few reserved olive pieces on top right before serving makes it look like you tried much harder than you did.