#73: Marinated Cheese

Today, my girlfriends (from NA) and I are going to get together for the first time since last summer and have a picnic. It should be a great time to catch up on life and talk about our summers. I am looking forward to it! We were all asked to bring something so I thought this lovely dish would be perfect. My roommate, Danielle made this delicious marinated cheese a few times this year… thank you for the recipe, Danielle!

IMG_0523

Ingredients

  • 1/2 cup olive oil
  • 1/2 cup white wine vinegar
  • 1 (2 ounce) bottle diced pimento, drained
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons minced green onions
  • 3 cloves garlic, minced
  • 1 teaspoon sugar
  • 3/4 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 (8 ounce) package Cheddar cheese
  • 1 (8 ounce) package of cream cheese, cold

Directions

  1. In a jar with a tight fitting lid, combine the olive oil, wine vinegar, pimento, parsley, green onion, garlic, sugar, basil, salt and pepper. Shake vigorously to blend. Set aside.
  2. Cut the block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4 inch slices to form squares. Repeat with cream cheese. Arrange cheese squares alternately in a shallow baking dish with slices standing on edge. You can arrange in a single long row, or 2 parallel rows depending on the size of your dish. Pour the marinade from the jar over the cheese slices, cover and refrigerate for at least 6 hours, or overnight.
  3. To serve, remove slices to a serving platter so they are still arranged in an alternating pattern. Spoon some of the extra marinade over the cheese, and serve with crackers.
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2 thoughts on “#73: Marinated Cheese

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