Marinated Olive and Cheese Skewers

Groovie

1 Cup evoo

1 orange, zested and juiced

2 tsp finely chopped fresh rosemary

1 tsp minced garlic (about 2 cloves)

¼ tsp hot pepper flakes

1 jar (6.75 oz) Manzanilla Olives stuffed with minced Pimientos, drained

2 Jars (4 oz each) Pimientos, drained and sliced.

1 pkg (12oz) queso blanco (white cheese), cubed

Add olive oil, orange juice and zest, rosemary, garlic and pepper flakes to small saucepan over med-high heat. Cook stirring occasionally, until mixture is warm and garlic is fragnant, about 2 minutes.

Place olive and pimientos in medium, non reactive bowl. Pour warm olive oil mixture over olives and pimientos; set aside until cool. Stir in cheese, cover with plastic wrap. Regrigerate at least 4 hours, or up to 3 days.

Alternately thread cheese, olives and pimientos among thirty 6inch skewers. Transfer to serving plate, drizzle with marinade.

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