Marinated Cheese
User Reviews
5
6 reviews
Excellent
Marinated Cheese
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Cheddar and cream cheeses are topped with a mixture of sun-dried tomatoes, herbs, and garlic in this beautiful and delicious marinated cheese appetizer.
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Ingredients
- 8 ounce cheddar cheese medium, block
- 8 ounce cream cheese block
- 3 ounces sun-dried tomatoes oil-packed
- 3 cloves garlic
- 1 tablespoon parsley finely chopped, fresh
- 2 teaspoons oregano fresh, finely chopped
- 1 teaspoon thyme finely chopped fresh
- 1 teaspoon honey
- Pinch salt
- Pinch crushed red pepper flakes
- ½ cup extra virgin olive oil
- ¼ cup white wine vinegar or red wine vinegar
Instructions
- Using a sharp knife, cut the block of cheddar in half lengthwise. Cut each half into ¼-inch-thick slices to make squares of the cheese. Repeat with the cream cheese (this will be easier if the cream cheese is cold).
- Place the squares of cheese in a serving dish that is at least 1-inch deep, alternating the cheddar and cream cheeses. A 9-inch baking dish works well for this (make several rows from the cheese squares), or a deep-dish pie plate works if you prefer to arrange the cheeses in a spiral. Set aside.
- Finely chop the sun-dried tomatoes and finely mince the garlic. Add to a bowl or large measuring cup along with the remaining ingredients. Whisk to thoroughly combine.
- Pour the marinade over the cheeses, spreading the tomatoes and herbs evenly over the top. Cover and refrigerate for at least 6 hours or overnight.
- Serve the cheeses in the dish you marinated them in or transfer to a serving platter, making sure to spoon the marinade over the top. Serve with crackers.
Notes
This marinade works well with a number of softer cheeses. Other cheeses that work well include:
Feta Goat cheese Havarti Colby jack Monterey jack Gouda
- Feta
- Goat cheese
- Havarti
- Colby jack
- Monterey jack
- Gouda
- If you don’t care for sun-dried tomatoes, try substituting roasted red peppers, jarred pimentos, jarred sweet cherry peppers, or marinated artichoke hearts.
- Feel free to use any herbs you like or have on hand, such as basil, rosemary, chives, etc. Aim for about 2 tablespoons total of finely chopped herbs. If you do not have fresh herbs, dried will work fine; if using dried, use about 2 teaspoons total since dried herbs are more “potent” than fresh.
- For even more flavor, use some of the oil from the sun-dried tomatoes in place of some of the olive oil in the marinade.
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User Reviews
Overall Rating
5
6 reviews
Excellent
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