Description
Marinated cheese is an elegant appetizer perfect for any gathering. This recipe combines cheddar and cream cheese with a flavorful marinade of sun-dried tomatoes, garlic, herbs, and olive oil. The result is a delicious and visually appealing dish that your guests will love.
Ingredients
Scale
- 8 ounce block medium cheddar cheese
- 8 ounce block cream cheese
- 3 ounces oil packed sun dried tomatoes
- 3 cloves garlic
- 1 tablespoon finely chopped fresh parsley
- 2 teaspoons finely chopped fresh oregano
- 1 teaspoon finely chopped fresh thyme
- 1 teaspoon honey
- Pinch of salt
- Pinch of crushed red pepper flakes
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar or red wine vinegar
Instructions
- Using a sharp knife, cut the block of cheddar in half lengthwise. Cut each half into 1/4 inch thick slices to make squares of the cheese. Repeat with the cream cheese (this will be easier if the cream cheese is cold).
- 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.
- Finely chop the sun dried tomatoes and finely mince the garlic. Add to a bowl or large measuring cup along with the remaining ingredients. Whisk to thoroughly combine.
- Pour the marinade over the cheeses, spreading the tomatoes and herbs evenly over the top. Cover and refrigerate for at least 6 hours or overnight.
- 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. Serve with crackers.
Notes
- This marinade works well with a number of softer cheeses. Other cheeses that work well include Feta, Goat cheese, Havarti, Colby jack, Monterey jack, Gouda.
- If you don’t care for sun dried tomatoes, try substituting roasted red peppers, jarred pimentos, jarred sweet cherry peppers, or marinated artichoke hearts.
- Feel free to use any herbs you like or have on hand, such as basil, rosemary, chives, etc. Aim for about 2 tablespoons total of finely chopped herbs. If you do not have fresh herbs, dried will work fine; if using dried, use about 2 teaspoons total since dried herbs are more potent than fresh.
- For even more flavor, use some of the oil from the sun dried tomatoes in place of some of the olive oil in the marinade.
Nutrition
- Serving Size: 1 serving
- Calories: 147kcal
- Sugar: 1g
- Sodium: 207mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 16mg