Marinated Cheese

 

I know you may have thought I fell off the face of the Earth; but the truth is life got crazy busy.  My husband and I moved into a new house; well new to us, but old in age (built in 1896).  It is a super cute old Victorian, but it needed a lot of TLC.  Including new hardwood floors, painting every square inch, electrical, appliances and new toilets.  The house is now sparkling, but during this time it consumed every spare moment of my time.  So, as you can tell cooking was not at the top of my list after a long hard day of work.  Besides there were moments in the process that I didn’t even have appliances, making it tough to whip up much of anything.  But here I am, don’t worry.  Back from the depths of house remodeling.

What I have decided to restart my cooking adventures with was a recipe I used for a “get-to-know-the-neighbors” potluck.  I wanted to bring an appetizer, something simple yet could sit out on a counter and not go bad.  Voila, behold marinated cheese.  Delicious.  Hello, it’s cheese can you really go wrong?  I served it with crackers and it was a total hit.  Give it a try, you won’t be disappointed.  Also, it looks so pretty on a serving dish.

Yields:  approximately 16 servings

Ingredients:

  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 1 (2-oz) jar diced pimentos, drained
  • 3 tablespoons fresh parsley, chopped
  • 3 tablespoons green onions, minced
  • 3 cloves garlic, minced
  • 1 teaspoon sugar
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1 (8-oz) package Cheddar cheese
  • 1 (8-oz) package cream cheese, chilled

Directions:

1.  In a a jar with a tight fitting lid, combine first 10 ingredients.  Tighten lid and shake vigorously; set aside.

 

 

 

 

 

 

 

 

2.  Cut the block of cheddar cheese in half lengthwise.  Then cut crosswise into 1/4″ slices.  Repeat with cream cheese.  Arrange cheese slices in a shallow baking dish, standing slices on edge, alternating cheddar cheese with cream cheese.

 

3.  Pour the marinade from the jar over the cheese slices.  Cover and refrigerate overnight.

4.  To serve move cheese slices to a serving platter so they are still arranged in an alternating pattern standing on their edges.  Spoon some of the extra marinade over the cheese.  Serve with your choice of crackers.

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