Marinated Cheese

“If we are not supposed to have midnight snacks, why is there a light in the fridge?”

This is one of my favorite appetizer recipes.  I recently took a platter to my high school reunion potluck and it was well received.  It’s been around for awhile and I believe it appeared in a Southern Living magazine back in 2006.  The important thing to remember is to let the cheese marinate at least for 8 hours …. I typically go for 12 – 16 hours.

Ingredients:

Marinated Cheese

Marinated Cheese

  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 1 (2 ounce) bottle diced pimento, drained
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons minced green onions
  • 3 cloves garlic, minced
  • 1 teaspoon sugar
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (4 ounce) block Cheddar cheese
  • 1 (4 ounce) block Colby-Jack
  • 1 (8 ounce) package cream cheese, cold

Directions:

  1. In a jar combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Cover tightly and shake vigorously to blend. Set aside.
  2. Cut each of the blocks of hard cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cold cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or several parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 8 hours, or overnight.
  3. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers (I prefer Nabisco Sociables).