Summary

Ingredients

• 3 stalks rosemary
• 100 g tomato (s), pickled dried
• 1 garlic clove (s), (depending on taste)
• 500 g cheese, (Gouda)
• 2 tablespoon vinegar, (white wine vinegar)
• 5 tablespoon olive oil
• 50 g olives, pitted black
• 50 g olives, pitted reens
• Wild garlic, fresher (but doesn`t have to be)
• Pepper, freshly ground

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Instructions

1. Cut the Gouda cheese into small cubes. Finely chop the garlic clove(s). Drain the pickled tomatoes and cut them into pieces.
2. Mix the olive oil and white wine vinegar in a bowl. Add the rosemary leaves (plucked from the stalks), tomato pieces, cheese cubes, and both types of olives. Stir to combine. Add fresh wild garlic if desired. Season with freshly ground pepper, stir well, cover, and refrigerate for at least 8 hours or overnight.
3. Serve with fresh baguette.