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This marinated cheese, made with sharp Cheddar and soft cream cheese, all bathed in a zesty vinaigrette, is an eye-catching, mouth-watering appetizer. Whether you're setting up for a casual tailgating event or hosting a swanky soirée, this cheese appetizer fits the bill perfectly. Trust me, it’s always a crowd-pleaser.
This marinated cheese recipe came to me courtesy of some dear friends who snagged it from a local caterer, and let me tell you, it’s a breeze to put together and perfect for making ahead of time. Not only does it catch the eye with its vibrant presentation, but it’s also a hit at every party. Seriously, you might want to make extra because it vanishes fast!
Versatile and Delicious
I’ve whipped up this appetizer more times than I can count, and it never fails to impress. The best part? You can swap in almost any cheese you like. Want a kick? Try pepper jack. Feeling mellow? Go for mozzarella. Want something more interesting? Reach for goat cheese. The possibilities are endless, so get creative and enjoy!
Ingredients Used
To create this masterpiece, you’ll need a blend of different cheeses and a delicious marinade. Here’s what you’ll need:
- Cheese: A block of sharp Cheddar and a package of cream cheese. Feel free to experiment with other kinds of cheese like Monterey Jack, mild Cheddar, white Cheddar, Colby Jack, or even a log of goat cheese.
- Marinade Ingredients: Extra virgin olive oil, white wine vinegar, chopped fresh parsley, chopped fresh basil, minced green onions, minced garlic cloves, diced pimiento, sugar, salt, and freshly ground black pepper.
Essential Equipment to Make Marinated Cheese
- Cheese Slicer: For smooth, even slices of cheese.
- Chef Knife: A sharp kitchen knife for chopping herbs and garlic.
- Cutting Board: For slicing cheese and chopping ingredients.
- Mason Jar: For mixing and storing the marinade.
- Small Bowl: For combining smaller amounts of ingredients or temporarily holding chopped items.
- Shallow Airtight Container: To layer and marinate the cheese. Ensure it's just the right size to fit the cheese and marinade snugly. These Rubbermaid Brilliance Containers are my very favorite! I store everything from leftovers to marinating meats and cheeses. They never leak!
- Serving Platter: For arranging the marinated cheese when ready to serve.
- Cocktail Forks: Handy for serving the cheese slices.
Chef Secrets
Here are some real chef secrets to elevate your marinated cheese recipe to a whole new level:
1. Quality Ingredients
- Cheese: Use high-quality cheeses. Artisanal cheeses can add unique flavors and textures. Aged Cheddar, fresh mozzarella, or even an imported hard cheese like Pecorino Romano can make a big difference.
- Olive Oil: Opt for extra virgin olive oil with a rich, fruity flavor. This will enhance the overall taste of your marinade.
- Fresh Herbs: Fresh herbs like basil, rosemary, and parsley are more flavorful than dried ones. Always go for fresh when possible.
2. Proper Cheese Handling
- Temperature: Freeze the cream cheese for about 30 minutes before slicing. This firms it up and allows for cleaner cuts.
- Slicing: Use a cheese wire or a very sharp knife to get even, smooth slices. This ensures a consistent texture and presentation.
3. Enhanced Marinade
- Infuse Flavors: Allow the marinade to sit for at least 30 minutes before pouring it over the cheese. This lets the flavors meld together.
- Fresh Citrus: Add a bit of fresh citrus zest (lemon or orange) to the marinade for a bright, fresh note.
4. Marination Process
- Uniform Coverage: Make sure all the cheese slices are fully submerged in the marinade. If needed, gently press down on the cheese to ensure it's well-coated.
- Regular Turning: Flip the cheese every few hours to ensure even marination. This helps all sides absorb the flavors equally.
5. Presentation Tips
- Layering: When serving, alternate colors and types of cheese to create a visually appealing platter.
- Garnishes: Garnish with additional fresh herbs or thin slices of sun-dried tomatoes for a pop of color and extra flavor.
- Crackers and Breads: Serve with a variety of crackers and freshly sliced baguette for an elegant touch.
6. Additional Flavor Boosters
- Red Pepper Flakes: For a spicy kick, add a pinch of red pepper flakes to the marinade.
- Garlic: Use roasted garlic instead of raw for a sweeter, milder flavor.
- Different Wines: Experiment with different types of white wine vinegar or even a splash of actual white wine for complexity.
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How to Make the Best Marinated Cheese
Preparing the Cheese
- Slice the Cheese: Use a cheese wire slicer to get smooth, even slices. For the cream cheese, freeze it for about 20-30 minutes first to make slicing easier.
- Cut both the cheddar and cream cheese into thick slices. This technique ensures that both hard and soft cheeses are cut perfectly, making the presentation even more appealing.
Creating the Marinade
- Combine Ingredients: In a mason jar, combine olive oil, white wine vinegar, parsley, basil, green onions, garlic, pimiento, sugar, salt, and pepper. Shake vigorously until well blended. This olive oil mixture creates a delicious marinade that’s bursting with flavor.
Marinating the Cheese
- Layer the Cheese: In a shallow dish, alternate slices of Cheddar and cream cheese, standing them on their edges. You can also use different types of cheese to create layers of varied flavors and textures.
- Pour the Marinade: Pour the marinade over the cheese slices. Cover in an airtight container and refrigerate for at least eight hours. For best results, let it marinate overnight.
Serving the Cheese
When it’s time to serve, transfer the cheese slices to a serving platter, maintaining the alternating pattern. Spoon some marinade over the top and garnish with extra fresh herbs for a pop of color. This dish pairs wonderfully with a sliced baguette or your favorite crackers. A cocktail fork is a handy utensil for serving this great appetizer.
This marinated cheese isn’t just a dish; it’s an experience. Its vibrant colors and rich, tangy flavors make it stand out at any gathering, making it a perfect choice for any time of year. Easy to prepare and endlessly customizable, it’s bound to become a staple in your party recipe arsenal. Enjoy, y’all!
How to Store and Keep Leftover Marinated Cheese
Storing and keeping leftover marinated cheese is a piece of cake and ensures you can savor this delightful treat for days after your gathering. Here’s how you can do it:
Refrigeration
- Transfer to an Airtight Container:
- Once the party’s over and the guests have left, transfer any leftover marinated cheese into an airtight container. This little step helps keep the cheese fresh and prevents it from soaking up any other fridge odors.
- Cover with Marinade:
- Ensure the cheese is still submerged in the marinade. If it looks a bit dry, add a tad more of that delicious olive oil mixture to keep everything well-coated and flavorful.
- Label and Date:
- Slap a label on that container with the date you made it. This cheese can usually hang out in the fridge for about 3-5 days. Knowing the date ensures you’re not playing a risky game of “is it still good?”
Re-marinate if Necessary
If the marinade seems to have been absorbed too much or if the cheese looks a bit parched, whip up a fresh batch of the marinade. Just follow the original recipe and pour it over the cheese to give it a fresh burst of flavor.
Avoid Freezing
Freezing marinated cheese is a no-go. The texture of both hard and soft cheeses can get pretty funky after freezing and thawing. The marinade might also separate, turning your delightful appetizer into a sad mess.
Serving Leftovers
- Bring to Room Temperature:
- Before serving the leftovers, let the marinated cheese sit out at room temperature for about 20-30 minutes. This brings out all the rich flavors and makes it easier to spread or serve.
- Rearrange for Presentation:
- When re-serving, you might want to spruce up the cheese slices on a fresh serving platter. Drizzle some of that leftover marinade on top to make it look as good as new.
By following these storage tips, you’ll ensure that your leftover marinated cheese stays delicious and safe to eat for several days. So go on, enjoy that tasty appetizer long after the party is over!
More Dazzling Appetizer Recipes
- Sausage Stuffed Mushrooms
- Blue Cheese Kettle Chips with Truffle Oil
- Mexican Seafood Cocktail
- Cowboy Caviar
Please let me know how your Marinated Cheese turns out for you in the comments! I love hearing from you!
How to Make the Best Marinated Cheese
Equipment
Ingredients
- 1 8-oz block sharp cheddar cheese
- 1 8-oz pkg cream cheese
Marinade:
- ½ cup olive oil
- ⅓ cup white wine vinegar
- 3 Tablespoons chopped fresh parsley
- 3 Tablespoons chopped fresh basil
- 3 Tablespoons minced green onions
- 3 cloves garlic minced
- 1 2-oz jar diced pimentos, drained
- 1 teaspoon granulated sugar
- ½ teaspoon kosher salt
- ½ teaspoon 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 ¼″-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.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
This was a great recipe and it was very popular at a summer BBQ I held recently. I chose a creamy feta and Red Leicester cheese cheese in my version and it worked beautifully. Thanks for posting this.
I love this recipe and the versatility! The cheeses you used sound wonderful!
Hello. is it absolutely necessary to use the white wine vinegar? Can I just not use vinegar at all? Kindly reccomend an alternative please. Thanks.
Hi there! The acidic element is essential to this recipe, but if you don’t like vinegar you could substitute with lemon juice or lime juice.
Can we leave out the sugar?
Yes that would be fine, but the taste might be a little sharper.
How long can this be stored in the fridge? Can it be made ahead of time?
Yes, it can be made ahead of time. I keep mine in the refrigerator for around 3 days or up to a week.
I’m curious how the cream cheese holds up after it is sliced & in the marinade.. also how it does while assembling it.
Hi Ginny! The cream cheese hold up very well in the marinade. I do freeze the block for about 30 minutes to get it nice and firm before slicing – it makes slicing much easier. I usually assemble the cheese slices as I slice to reduce handling.