Isn’t this a beautiful appetizer? My friends and neighbors, Jillian and Thad brought it over not too long ago for us to snack on while we finished grilling dinner…and it was F-A-B-U-L-O-U-S! Jillian gladly let me snap a quick picture and jot down the recipe. This marinated cheese appetizer is easy to put together and can be done the night before. It’s one of those dishes that is not only eye catching, but a favorite at parties. You might want to make extra, because it goes fast!
*Important Note: Jillian suggests using a cheese wire slicer like this one for smoothly sliced cheese. Also, she places the cream cheese in the freezer for about 10-20 minutes prior to slicing to firm it up and allow for more even cuts of this soft cheese.
Try this great appetizer at your next party! It’s perfect for a wine tasting party too!
Ingredients
- 1 (8 oz.) block sharp cheddar cheese
- 1 (8 oz.) package cream cheese
- Marinade:
- 1/2 c. olive oil
- 1/3 c. white wine vinegar
- 3 T. chopped fresh parsley
- 3 T. chopped fresh basil
- 3 T. minced green onions
- 3 cloves garlic, minced
- 1 (2 oz.) jar diced pimiento, drained
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 tsp. freshly ground pepper
Instructions
- Combine all marinade ingredients in a jar; cover tightly and shake vigorously. Set aside.
- Make sure cheeses are well-chilled (you can put them in the freezer for about 10-20 minutes). Cut block of cheddar in half lengthwise; then cut crosswise into 1/4"-thick slices. Set aside. Cut the cream cheese, following the same procedure. Arrange cheese slices alternately in a shallow baking dish, standing slices on ends. Pour marinade over cheese slices. Cover and refrigerate at least eight hours or overnight.
- To serve, transfer cheese slices, with a large spatula, to a serving platter in the same alternating pattern. Spoon marinade over the cheese. Serve with assorted crackers.
