Ingredients

1 wedge BelGioioso Fontina cheese, cut into cubes
1 cup artichoke hearts, quartered
1/2 cup sliced sun-dried tomatoes
1 cup queen olives
1/2 cup kalamata olives
4 garlic cloves
2 sprigs rosemary
4 sprigs thyme
1/4 cup olive oil
1/4 cup champagne vinegar
Juice of 1/2 lemon
Juice of one orange
Pinch of salt and pepper

Directions

Mix all ingredients and refrigerate until ready to serve. Allow to marinate for 2-3 days for the best flavor.