Last summer I went to a baby shower and the hostess made an appetizer called ‘marinated cheese.’ I was a bit hesitant at first, but somehow I ended up with a front row seat to the appetizer table (like always) and ate almost the entire thing on my own. Needless to say, I was converted. With 25 people coming over for Easter on Sunday, I told my mom I was bringing the marinated cheese recipe. Like me, she wasn’t too sure, but the plate was clear in no time. I just wish I had hidden a little stash in the back of the fridge for later because I’m still craving it.
Here’s the recipe if you’re interested (and you should be interested, trust me):
1 block sharp cheddar cheese
1 8oz. block cream cheese
1/4 C. olive oil
1/4 C. white wine vinegar
1 tsp. sugar
3/4 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
3 T. parsley, chopped finely
1 bunch green onions, chopped small
3 garlic cloves, pressed
1 2oz. jar diced pimentos, drained
Slice the block of cheddar and the block of cream cheese lengthwise, then cut into slices. If you have a wire cheese cutter, this works better than a knife. Alternate the cheese on a plate, make sure the plate has edges or you could have an oily mess on your hands.
Mix the remaining ingredients in a small bowl to create the marinade. Pour the marinade over the cheeses and refrigerate at least 8 hours. You may need to
drain off excess oil before serving. I like putting the cheese on flat bread or pita crackers, but the possibilities are endless. Enjoy!
Source: snapped by my sister at Easter