To start, you’ll need a large bowl. To it, we’re going to add green olives, Wisconsin cheese curds, red bell pepper strips, rosemary, red chile flakes, olive oil and red wine vinegar. Give it a mix, a touch of salt and pepper, and it’s ready to serve.
Olives and cheese have always been a popular pairing on cheese boards. Swapping in Wisconsin curds adds an extra squeak, while still offering that fresh, mild taste.
For a casual appetizer, you can pair the antipasto with locally-made salami and flatbread crackers. Baguette slices, fresh tomatoes and a fruity white wine would also work well for a book club get-together or dinner party.
We recommend covering the antipasto and refrigerating for at least 4 hours. It allows the flavors to marry and soak in. Bring it back to room temperature before serving.