Marinated Cheese

By Lsweetnell

This can be used with many cheeses, like mozzarella and soft cheeses like Havarti, Monterrey Jack and cow cheese also. Just remember to make the day before or at least 8 hours before and serve at room temp for best flavors.

Ingredients

• Marinade:
• 1 (8 oz.) block sharp cheddar cheese
• 1 (8 oz.) package cream cheese
• 1/2 c. olive oil
• 1/2 c. white wine vinegar
• 3 T. chopped fresh parsley
• 3 T. minced green onions
• 3 cloves garlic, minced
• 1 (2 oz.) jar diced pimiento, drained (could use finely diced green or red peppers here)
• 1 tsp. sugar
• 3/4 tsp. dried basil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper

Details

Adapted from thekitchenismyplayground.com

Preparation

Step 1

1. Combine all marinade ingredients in a jar; cover tightly and shake vigorously. Set aside.

2. Make sure cheeses are well-chilled (I put them in the freezer for about 15 minutes). Cut block of cheddar in half lengthwise; then cut crosswise into 1/4"-thick slices. Set aside. Cut the cream cheese, following the same procedure. Arrange cheese slices alternately in a shallow baking dish, standing slices on edges.

3. Pour marinade over cheese slices. Cover and refrigerate at least eight hours.


4. To serve, transfer cheese slices to a serving platter in the same alternating pattern. Spoon marinade over the cheese. Serve with assorted crackers.