Festive Fontina Antipasto

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