Marinated Cheese Appetizer

"This recipe was given to me by a friend. I have made it several times, and it doesn't last long! It does take a while to prepare, but it is worth it. Great presentation and delicious flavors."
 
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photo by alenafoodphoto photo by alenafoodphoto
photo by alenafoodphoto
photo by Merinda B. photo by Merinda B.
photo by alenafoodphoto photo by alenafoodphoto
photo by Aubrey B. photo by Aubrey B.
photo by alenafoodphoto photo by alenafoodphoto
Ready In:
30mins
Ingredients:
12
Serves:
6-8
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ingredients

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directions

  • Cut cheddar cheese and cream cheese into 1/4 inch slices, then again in half.
  • Using a small dish, place cheese slices on end alternating cheddar and cream cheese.
  • Make the marinade by combining sugar, basil, salt, pepper, oil, vinegar, pimento, parsley, onion and garlic.
  • Pour marinade over cheese, cover and refrigerate overnight.
  • Serve with crackers.

Questions & Replies

  1. Is there a trick to cutting cream cheese? I end up with uneven, smeary pieces!! Ugly....not at all like the beautiful photos.
     
  2. How can I forward this recipe to my son
     
  3. To the reviewers that used balsamic vinegar did you use the 1/2 cup called for white vinegar?
     
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Reviews

  1. This recipe is INCREDIBLE!! I had at a party the other evening and couldn't stop eating it. I can't wait to make it for my family for Christmas! UPDATE: while a little time consuming to assemble, it is well worth it. Putting the cream cheese in the freezer for about 30 minutes helped it to keep its shape better as you sliced it. Also, I don't recommend substituting red wine vinegar for the white. It overpowered the other flavors a little bit. Everyone enjoyed it, and it was a lovely addition to our assortment of appetizers.
     
  2. Well, why I am not sure my review I posted didn't show I don't know.<br/><br/>It was excellent. Well received and ate every last bite. For me, I used a mix of monterey jack and white cheddar along with the cream cheese.<br/>Second, to the marinade, I did add some red pepper flakes (a personal preference for some heat) and fresh basil to the marinate. But otherwise, as is. It was very good.<br/><br/>I lined my small caserole dish with saran wrap and then added the cheese and marinade. The next day, I just picked up the edges of the saran wrap and transferred to the serving platter. I used a spatula to slide off the cheese in a nice stack, just like the picture and then poured on the extra marinade. Worked like a charm.<br/><br/>Flavorful, excellent, served with crackers, baguettes and bread sticks.<br/><br/>Follow the recipe exactly, the combo of flavor is what works. I garnished with a couple of sprigs of basil. It was a wonderful easy recipe. Make sure to let it marinade overnight.<br/><br/>One Note: You can marinade in the same dish you serve it. That is fine. I just had a Xmas dish I wanted to use, but either way, it works great.<br/><br/>A must make. I promise ... nothing will be left.<br/>Thx, kim<br/><br/>ONE ADDITIONAL NOTE:<br/><br/>I prefer to serve this at room temp or just a slight chill. I think the cheese and flavors are much better. My preference.<br/><br/>Made again over the holidays ... a hit again. Not only is it pretty, but great flavor. This time is used a mix of sharp and mild cheddar with cream cheese. But same result - delicious
     
  3. Really good! I've eaten this many times, but just made for the first time. It's delicious as well as beautiful. Prepared the night before on a serving platter with high sides. Just remember to pull out of the fridge early, it shouldn't be served cold. Served with crackers. Thanks for sharing the recipe!
     
  4. I love love love this recipe. I've been making it for 5 years now, and I'm pretty sure I only get invites to parties just so I bring this along. The only changes I make are I use red wine vinegar instead of white, and I also use Pepperjack cheese alternated with the cheddar. All in all it's a never fail appetizer to share.
     
  5. Very good but I used a LOT less oil, and I added balsamic vinegar (definitely necessary). I also added sliced grape tomatoes. I also recommend to take it out of the fridge a little bit before serving, otherwise the oil will be a little solidified until it gets to room temp
     
    • Review photo by Aubrey B.
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Tweaks

  1. Used balsamic vinegar, less oil and added homegrown beefsteak tomato.
     
  2. Less oil, added grape tomatoes and balsamic vinegar
     
  3. I've made this twice now for parties, and both times everyone just loved it. I used monterey jack cheese instead of cream cheese. With blocks of cheddar and jack cheese the same size, the slices are uniform in size and texture. Very pretty on the serving platter. I served with baguette slices and found that I liked it best at room temperature.
     

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