1 wedge (about 1/2 lb) Fontina Cheese, cut into cubes
1/2lb fresh mozzarella, cut into cubes
1 cup pitted Italian Green olives
1 cup pitted taggiasca olives
1 cup artichoke hearts, quartered
4 cloves of garlic
2 sprigs fresh rosemary
1 pinch dried thyme
1/4 cup olive oil
1/4 cup champagne vinegar
juice of half a lemon
juice of 1 orange
pinch of salt and pepper
Mix all ingredients and refrigerate until ready to serve. Allow to marinate at least one day for best flavor. Serve with crackers, sour dough rounds or a fresh sliced baguette. Enjoy!!
crumbsinmymustachio 