Marinated cheese is the yummiest finger food and great for a tailgate. You can do it the day before, and it can sits well without being refrigerated for a while. It’s beautiful, it is great all year round, and it’s the perfect color for the holidays too (when I took these pictures!).
It does take a little time, but it’s pretty easy. Find a printable recipe at the bottom of this post.
½ cup olive oil
½ cup white wine vinegar
1 (2 oz) jar diced pimento, drained
3 tablespoons fresh parsley, chopped
3 tablespoons green onions, minced
3 cloves garlic, minced
1 teaspoon sugar
¾ teaspoon dried basil
½ teaspoon salt
½ teaspoon ground black pepper
1 (8 oz) package cheddar cheese
1 (8 oz) package cream cheese
In a jar, combine all ingredients except cheeses.
Drained pimentos, vinegar, olive oil.
Cut the cheddar cheese lengthwise in half to make two long pieces. Then, cut each piece into ¼” square slices.
Cut the cream cheese in the same manner – lengthwise and then ¼” slices. Cream cheese should be cold. Spray knife with nonstick spray and/or clean after each cut.
In a shallow serving dish, arrange the cheese pieces into logs, alternating cheddar and cream cheese.
Pour the marinade over the cheese, spreading the vegetables out evenly over the top. (This platter is really too shallow. The liquid ended up leaking a bit off of the side.) Allow to marinate in the refrigerator for a few hours or overnight.
(Marinating is optional -- I have covered the cheeses on the platter with plastic wrap, traveled to my event with the marinade in the jar, and poured it over when I arrived. It is still great, and folks still rave over it’s yumminess!)
I double this recipe for parties – above is a double recipe, but be sure to only get 8 oz bars of cheddar cheese, not 16 oz – so the size of the squares will be right!
Serve with Triscuits or Wheat Thins. I assure you it will be a hit!
Click here for a printable recipe.