- 8oz cream cheese, room temperature
- 3/4 c Fontina, shredded
- 1/4 c green pitted olives (I used pimento stuffed for additional color), sliced
- 1/4 c pitted kalamata olives, sliced
- 1 Tbs sundried tomatoes (oil packed), chopped
- 3 Tbs assorted herbs (parsley, thyme, rosemary, oregano, basil...), chopped
With a handheld mixer, blend cream cheese and fontina until blended. Stir in the olives and sundried tomatoes.
Cover and refrigerate for at least 1 hour.
Spread the herbs on a plate or cutting board.
Form the cheese and olive mixture into a 6 inch log (or whatever shape makes you happy). Roll the log in the herbs.
Keep refrigerated until ready to use. Serve with pita chips, toasted baguette slices, or assorted crackers.
Original Herbed Olive and Cheese Spread Blog Post
