Friday, October 5, 2012

For your tailgate: Marinated Cheese

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!).

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It does take a little time, but it’s pretty easy. Find a printable recipe at the bottom of this post.

The ingredients:

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.

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Drained pimentos, vinegar, olive oil.

marinated-cheese-7_thumb1Chopped parsley.

marinated-cheese-9_thumb1Chopped green onions.

marinated-cheese-14_thumb1Basil, sugar, salt, pepper.

marinated-cheese-21_thumb1Minced garlic.

marinated-cheese-22_thumb1Shake well to combine and set aside.

Cut the cheddar cheese lengthwise in half to make two long pieces. Then, cut each piece into ¼” square slices.

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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.

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In a shallow serving dish, arrange the cheese pieces into logs, alternating cheddar and cream cheese.

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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!)

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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.

1 comments:

Lacy said...

I have made this several times and it is soooooo delicious!!!!! The longer is sits the better it gets!