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Ingredients
  • ¾ cup pitted Castelvetrano olives (from 1 [16-ounce] jar), drained and quartered lengthwise
  • ¼ cup olive brine (from 1 [16-ounce] jar)
  • ¼ cup (2 ounces) gin
  • 1 tablespoon dry vermouth
  • 3 (3- x 1-inch) strips lemon peel (from 1 lemon)
  • 12 ounces cream cheese (from 2 [8-ounce] packages), slightly softened
  • 4 ounces creamy blue cheese
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper, plus more for garnish
  • 3 tablespoons extra-virgin olive oil, divided
  • Flaky sea salt, for garnish
  • Crostini, for serving
Steps
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