Marinated Cheese
Sliced cheddar cheese and cream cheese are topped with fresh herbs and sun-dried tomatoes, then soak in oil and vinegar to flavorful perfection in this Marinated Cheese recipe. An easy party appetizer!
Ingredients
- 8 ounce block cheddar cheese
- 8 ounce block cream cheese (, chilled)
- 2 ounces sun-dried tomatoes in oil (, drained and very finely chopped)
- 3 cloves garlic (, minced)
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon finely chopped basil
- 1 teaspoon finely chopped fresh oregano
- 1 teaspoon finely chopped fresh thyme
- 2 teaspoons honey
- pinch of salt
- pinch of crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- crackers or crostini (, for serving)
Directions
- 1
Using a sharp knife, cut an 8 ounce block of cheddar in half lengthwise. Cut each half into 1/4-inch-thick slices to make squares of the cheese. Repeat with an 8 ounce block of chilled cream cheese.
- 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
Add 2 ounces finely chopped sun-dried tomatoes and 3 cloves minced garlic to a bowl or large measuring cup along with 1 tablespoon finely chopped fresh parsley, 1 teaspoon finely chopped basil, 1 teaspoon finely chopped fresh oregano, 1 teaspoon finely chopped fresh thyme, 2 teaspoons honey, a pinch of salt, a pinch of red pepper flakes, 1/2 cup olive oil, and 1/4 cup white wine vinegar. Whisk to thoroughly combine.
- 4
Pour the marinade over the cheeses, spreading the sun-dried 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.
- 6
Serve with crackers or crostini.