Enjoy some of Italy's greatest cheeses accompanied by your favorite choice of olives. An authentic Italian recipe from our kitchen to yours. Buon
Appetito!
Ingredients
- 4 - 6 small balls or 2 large balls Mozzarella di Bufala Campana (Buffalo Mozzarella from the Campana region of Italy)
- ¼ pound wedge Fontina Val d’Aosta (Fontina from the Val d’Aosta region of Italy)
- ¼ pound wedge Gorgonzola Dolce (an Italian blue cheese)
- ¼ pound wedge Parmigiano Reggiano
- 1 ball fresh mozzarella
- 1 cup Italian green olives
Directions
1. Remove
cheeses
and
olives
from
the
refrigerator
20
minutes
before
serving
so
that
they
are
room
temperature
when
eaten.
2. In a
bowl,
place
the
olives
and
rinse
them
with
cold
water.
Then
fill
the
bowl
with
more
water
and
let
the
olives
soak
for
about
5
minutes
to
remove
excess
salt
and
oil.
3. Slice
the
softer
cheeses
and
arrange
on a
platter.
Break
the
Parmigano
wedge
into
chunks
and
place
them
on
the
platter.
Dice
the
fresh
mozzarella
into
large
pieces
and
place
them
on
the
platter.
Place
the
individual
balls
of
Mozzarella
di
Bufala
on
the
platter,
or
if
using
2
large
balls
of
Mozzarella
di
Bufala,
slice
them
into
4 -
6
slices
and
place
them
on
the
platter.
4. Drain
the
olives
and
dry
them
lightly;
then
arrange
them
on
the
platter.
5. Serve
with
bread.
Notes
-
This
is a
great
way
to
taste
a
wide
variety
of
Italian
cheeses,
but
make
sure
they
are
true
Italian
imports.
Always
look
for
the
D.O.P.
(Denominazione
d'Origine
Protetta)
symbol
to
ensure
the
product
is
Italian.
There
are
many
imposters
out
there,
and
all
of
Italy’s
authentic
cheeses
are
given
this
mark
as a
designation
of
quality
and
authenticity
of
production.
- If
they
can
be
found,
we
recommend
any
of
the
following
Italian
olives:
gaeta,
castelvetrano
and/or
ceringola
(any
color).
