Marinated Cheese
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
Ingredients
- 2 blocks (8 ounces each) white cheddar cheese
- 2 packages (8 ounces each) cream cheese
- 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
- Assorted crackers or toasted sliced French bread
Reviews
You cant have bread or crackers on keto?????
These are excellent, made as written., and I have made them several times before. The last time I wanted to make them, and had no time to go to the store, I was out of cream cheese, so I put a slice of luncheon ham meat between the pieces of cheddar, I cut the cheddar pieces into cubes as opposed to rectangles, used toothpicks to hold them together, and did not put them on slices of bread or crackers. This alternate version was equally as good.. it is the marinade on the cheddar - that's the key to the success of this easy appetizer.
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.
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!
Took this to a family reunion today. It was a big hit!! Just happened to have a copy of the recipe with me. People wanted it!
I heard about this recipe from a co-worker who brought it in to work. I tried it for a get together and it was gone quickly. Its so good you just can't walk to far from it without going back to get more. If you love cheese you gotta try this recipe! Yummy!
No comment left
Excellent taste! I purchase my cheese from a stand at a farmers market. Every year for Christmas he cuts cheddar that has been aged for 25 years. I purchased extra which I also used in this recipe. This receipe is a keeper.
No comment left
No comment left