Romano in Olive Oil with Three Peppercorns

[cappuccino]

7 oz Romano cheese, cut into 1/2-inch (1 cm) cubes (200 g)

3/4 cup Bertolli Extra Virgin Olive Oil (175 mL)

2 tbsp cracked green, pink and black peppercorns (30 mL)

Combine all the ingredients in a glass jar. Cover and refrigerate. Serve spooned over grilled meats, pizza, on salads, pasta or on antipasto platter.

Note: Use within 3 days. Cheese must be covered with olive oil. If the container is large, extra olive oil may be required. Tip: If the oil becomes solid in the refrigerator, bring to room temperature 10 minutes before serving. Serves 8.

-News Canada