8 ounces Cabot Tomato Basil Cheddar or Cabot Sharp Cheddar, cut into ¾-inch cubes
1 (12-ounce) jar marinated artichoke halves, not drained
¼ cup finely chopped oil-packed sundried tomatoes, plus 2 tablespoons of oil
8 sprigs fresh oregano, thyme or rosemary
COMBINE all ingredients in a medium bowl. Cover and refrigerate for at least 4 hours or overnight.
USE a slotted spoon to transfer cheese and artichokes to shallow dish shortly before serving.
SERVE with assorted olives, prosciutto or salami, and toothpicks for spearing.
I got this recipe when visiting Cabot in VT and made it for our family reunion. Everyone loved it. I used Cabot sharp cheddar and rosemary and it was a hit with all age groups. Easy to make and looks great when you serve it.