Ingredients
Scale
- 2 (1 oz) pkgs fresh rosemary sprigs
- 8 oz Sharp Cheddar Cheese, cut into 3/4-inch cubes
- 8 oz Sharp-White Cheddar Cheese or Monterey Jack Cheese, cut into 3/4-inch cubes
- 8 oz Colby & Monterey Jack Cheese, cut into 3/4-inch cubes
- 8 oz Pepper Jack Cheese, cut into 3/4-inch cubes
- 17 olives (I used an Italian variety that had black and green olives in it)
- 2 red pepper strips
Instructions
- Arrange rosemary sprigs around edge of a 12 inch dinner plate.
- Top rosemary with cheese cubes and olives to resemble photo. I find it helpful to place a small bowl in the center of the plate to build around. Then remove the bowl when you are done.
- Add pepper strips at the base of the ring to look like a ribbon. This wreath should serve 32.
