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Olive and Cheese Platter with Sage

Source of Recipe


Ladies' Home Journal, Recipes 2000






List of Ingredients



• 1/4 cup extra-virgin olive oil
  
• 8 large fresh sage leaves, very thinly sliced
  
• 1/8 tsp red pepper flakes
  
• 1-1/4 lbs. assorted olives (about 3 cups)
  
• 1/2 lb. ricotta salata or feta cheese, at room temperature
  
• Fresh thyme sprig, for garnish (optional)
  






Instructions



1. Heat oil in a small saucepan over medium-low heat. Add sage and red pepper flakes. Cook, stirring, 1 minute (sage will sizzle and darken).
   
   
2. Combine half of the oil-sage mixture and the olives in a medium bowl. (Can be made ahead. Cover olives; transfer remaining sage and oil to a cup, cover and refrigerate both overnight. Bring to room temperature before serving.)
   
   
3. Arrange cheese on a large serving platter; spoon remaining oil-sage mixture over cheese. Serve with olives and garnish with thyme sprig, if desired.
   
   Offer slices of Rosemary Flatbread (see separate recipe, under Bread category) or a purchased foccacia, with the platter.
   
   Makes 8 servings.