Source: Southern Living Oct 2007
Cut blocks of cheese into 1-inch cubes. Arrange cheese cubes and tomato halves in an 8-inch square baking dish.
Whisk together 1/2 cup olive oil, chopped parsley, and next 6 ingredients; pour evenly over cheese cubes. Cover and chill at least 8 hours or up to 24 hours. Transfer mixture to a serving plate. Garnish with fresh flat-leaf parsley sprigs, or spear tomato halves and cheese cubes with short rosemary stems, if desired. Drizzle with marinade, if desired.
Serve with pinot grigio or rose.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (242g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 653 | ||
Calories from Fat: 321 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.7g | 48 % | |
Saturated Fat 18.4g | 92 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 2.2g | ||
Cholesterol 108.9mg | 33 % | |
Sodium 2317.3mg | 80 % | |
Potassium 2241.9mg | 59 % | |
Total Carbohydrate 39.7g | 12 % | |
Dietary Fiber 7.8g | 31 % | |
Sugars, other 31.9g | ||
Protein 50.1g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 653
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