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Marinated Cheese
5 from 6 votes

Marinated Cheese

Cheddar and cream cheeses are topped with a mixture of sun-dried tomatoes, herbs, and garlic in this beautiful and delicious marinated cheese appetizer.

Prep Time
15 mins
Additional Time
6 hrs
Servings: 16
Course: Appetizer, Snacks

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

    Cup of Yum
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.