Let Me Tell You About These Cheese Bites (And That One Time…)
So the first time I made these savory marinated cheese bites with salami & olives, I was actually trying to clear out my fridge before a holiday trip. You know, one of those situations where you just start chucking things together, hoping for the best. My cousin Dave walked in, took one look, and said it looked like something you’d find at a fancy deli (which is kind, because at that point it still looked like a cheese crime scene). Anyway, now I make these every time we’re hosting, and they disappear faster than I can say “who took the last olive?”
Why You’ll Love This (Seriously)
I make this when I’m short on time but want to look like I’ve put in some effort. My family goes crazy for this because it’s salty, tangy, cheesy, and you can eat it with your hands (less washing up, more eating). Plus, if you’re anything like me and get a little antsy waiting for the main meal, these bites are a lifesaver to keep folks occupied. I used to worry about the cheese falling apart or the marinade being too strong, but turns out—nobody cares as long as there’s salami and cheese. (Unless you have that one olive hater, but there’s always someone, right?)
Gathering Your Ingredients (With Some Wiggle Room)
- 250g firm cheese (cheddar, gouda, or honestly, whatever’s in the fridge—my grandma swore by Edam but I’ll use even Colby if I must)
- 100g salami, sliced thick and chopped into bite-size bits (I sometimes swap in pepperoni or even leftover ham)
- 1 cup mixed olives, pitted and halved (green, black, those weird purple ones—doesn’t matter, just avoid the stuffed ones, trust me)
- 1/3 cup extra virgin olive oil (but regular olive oil works fine if that’s what you’ve got)
- 2 tbsp red wine vinegar (I’ve used white wine vinegar in a pinch, and it’s ok but red is better)
- 2 garlic cloves, smashed (or more if you’re feeling brave, or less if you’re going on a date)
- 1 tsp dried oregano (sometimes I use fresh herbs if my garden isn’t looking tragic)
- 1/4 tsp chilli flakes (optional, but I like a little kick)
- Salt and black pepper to taste (I don’t measure this, just wing it)
Let’s Get Cooking (Or, Well, Marinating)
- Chop the cheese into bite-sized cubes. Not too small, otherwise they’ll fall apart; not too big, unless you want everyone to look ridiculous trying to eat them.
- Put the cheese, salami, and olives into a big-ish bowl. This is where I usually sneak a taste for “quality control.”
- Mix together the olive oil, red wine vinegar, smashed garlic, oregano, chili flakes (if using), and a good pinch of salt and some black pepper. Stir it up—honestly, I just use a fork.
- Pour the marinade over the cheese, salami, and olives. Give it a gentle toss. Don’t panic if it looks a bit of a mess—after an hour marinating, everything comes together.
- Cover and chill in the fridge for at least an hour (longer is better; I tend to forget about mine until someone reminds me).
- Before serving, let it sit at room temp for 10-15 minutes so the oil isn’t all gloopy. Give it another toss. If the cheese is a bit crumbly, that’s fine—call it rustic.
Some Notes from My (Very Imperfect) Kitchen
- I once tried marinating everything overnight, and yeah, the cheese was a bit too soft for my liking—so two hours tops is my sweet spot.
- If you’re worried about raw garlic, I sometimes roast it first (but then again, sometimes I don’t bother… depends how much time I have).
- Don’t use marinated olives; it gets a bit too… much, flavor-wise. Live and learn.
Variations I’ve Tried (And One I Regret)
- Sometimes I add roasted red peppers (jarred is fine), which works really well if you like a bit of sweetness.
- I’ve swapped in smoked sausage instead of salami, and it’s good, but a little oily. Not my best idea, honestly.
- Once I tried feta instead of cheddar—disaster, it fell apart into mush. Wouldn’t recommend.
- You can totally make this vegetarian by skipping the salami and adding sun-dried tomatoes, which actually tastes pretty darn good.
Equipment You’ll Need (Or Not)
- One decent knife (but if your knives are all a bit blunt, just put some muscle into it—no biggie)
- A big mixing bowl (I’ve used a salad spinner bowl before, no shame)
- A fork or whisk for the marinade—spoons work in a pinch
How to Store It (If You Have Leftovers?)
Just pop any leftovers in a container with a tight lid and refrigerate. It’ll be good for up to 3 days (though honestly, in my house it never lasts more than a day). Actually, I think it tastes even better the next day—but good luck saving any.
Serving Suggestions: What We Do at My Place
I like to serve these bites with hunks of crusty bread or even some crackers—usually the broken ones at the bottom of the box because, well, waste not want not. My sister swears by serving with a cold beer, but I’m partial to a glass of cheap red wine (the kind that makes you feel fancy even if you’re eating in sweatpants). Sometimes I pile everything onto a big wooden board with some nuts and grapes, just to pretend I’m at a swanky wine bar. Oh, and if you’re looking for a good crusty bread recipe, check out this one from Smitten Kitchen—it’s foolproof.
Pro Tips (a.k.a. Lessons from My Mistakes)
- Don’t rush the marinating. I once tried serving it after 10 minutes—meh, the flavors hadn’t mingled at all.
- Actually, I find it works better if you gently toss everything halfway through marinating, so nothing gets left out. On second thought, maybe I’m just fussy.
- Use a decent olive oil. I tried the cheap stuff once—it was… not great.
Real Questions People Have Asked Me (And My Honest Answers)
- Can I make this ahead? Yep, you can marinate everything a few hours ahead. Overnight is a bit much; the cheese can get weird.
- Does it work with mozzarella? Hmm, not really. It gets a bit rubbery. If you’re set on it, maybe try the little bocconcini balls, but don’t say I didn’t warn you!
- Can I use jarred garlic? Sure, I’ve done it plenty of times when I can’t be bothered peeling cloves. Just go easy—it’s strong.
- Can I freeze it? Wouldn’t recommend, unless you like soggy cheese and sad olives. Trust me, just eat it all fresh.
- Where do you get good olives? I usually grab mine from the local deli, but honestly supermarket olives are fine. If you want to go down the rabbit hole, Serious Eats has a good olive buying guide.
- Is there a way to make it spicy? Totally—just up the chilli flakes or add some pickled chilies. Or try a spicy salami!
Anyway, if you give these a try let me know how you get on. Or if you figure out a way to stop people from eating half before you serve them—please tell me your secrets! Happy snacking!
Ingredients
- 200 g cheddar cheese, cut into 1-inch cubes
- 100 g salami, sliced into bite-sized pieces
- 1/2 cup green olives, pitted and halved
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon dried Italian herbs
- 1 clove garlic, minced
- 1/4 teaspoon freshly ground black pepper
- Fresh parsley, chopped (for garnish)
Instructions
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1In a medium bowl, whisk together olive oil, red wine vinegar, Italian herbs, minced garlic, and black pepper.
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2Add the cheese cubes, salami pieces, and green olives to the marinade. Toss gently to coat all ingredients evenly.
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3Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld.
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4Before serving, gently toss the mixture again and transfer to a serving platter.
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5Garnish with chopped fresh parsley and serve with toothpicks.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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