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Marinated Cheese Recipe

Marinated Cheese Recipe photo by Taste of Home

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This special appetizer always makes it to our neighborhood parties and is the first to disappear at the buffet table. It's attractive, delicious—and easy! —Laurie Casper, Coraopolis, Pennsylvania

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Marinated Cheese Recipe

Prep: 30 min. + marinating

Yield: 32 Servings

30 30

Ingredients

2 blocks (8 ounces each) white cheddar cheese
2 packages (8 ounces each) cream cheese, softened
3/4 cup chopped roasted sweet red peppers
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup balsamic vinegar
3 tablespoons chopped green onions
3 tablespoons minced fresh parsley
2 tablespoons minced fresh basil
1 tablespoon sugar
3 garlic cloves, minced
1/2 teaspoon salt
1/2 teaspoon pepper
Toasted sliced French bread or assorted crackers

Directions

Slice each block of cheddar cheese into twenty 1/4-in. slices. Cut each block of cream cheese into 18 slices; sandwich between cheddar slices, using a knife to spread evenly. Create four 6-in.-long blocks of cheese; place in a 13x9-in. dish.
In a small bowl, combine the roasted peppers, oil, vinegars, onions, herbs, sugar, garlic, salt and pepper; pour over cheese.
Cover and refrigerate overnight, turning once. Drain excess marinade. Serve cheese with bread or crackers. Yield: about 2 pounds.

Nutritional Facts 1 ounce (calculated without crackers) equals 121 calories, 11 g fat (6 g saturated fat), 30 mg cholesterol, 153 mg sodium, 1 g carbohydrate, trace fiber, 5 g protein.

Originally published as Marinated Cheese in Taste of Home December/January 2009, p45

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Reviews for Marinated Cheese

Marinated Cheese

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Reviewed on Jul. 14, 2012 by mccinc2

Asolutely delicious! Works well with Wheat Thins or bacquette bread. I made the day before so it had plenty of time to marinade, a real hit at parties.

Reviewed on Dec. 24, 2011 by marnie12

My 11 year old daughter made this to bring to Christmas Eve dinner and got rave reviews 2 years in a row. Definitely takes some time to combine the cheeses and smooth out the "stacks", but well worth it!