Marinated Cheese

Marinated Cheese

Marinated Cheese

from the December/January 2019 issue of Eat Drink Mississippi
Shared by Becky Iosue
Course: Appetizer
Keyword: basil, garlic, parsley


  • ½ cup olive oil
  • ½ cup white wine vinegar
  • 3 tablespoons fresh or dried parsley chopped
  • 3 tablespoons green onions chopped
  • 1 teaspoon sugar
  • ¾ teaspoon dried basil
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 cloves garlic minced
  • 1 2-ounce jar diced pimento drained
  • 1 8-ounce block sharp cheddar cheese chilled
  • 1 8-ounce package of cream cheese chilled (for best results, freeze for 15 minutes before cutting)
  • Assorted crackers


  • Combine first 10 ingredients in tightly covered container and shake vigorously. Set aside. Cut blocks of cheddar and cream cheese in half lengthwise. Then, cut both crosswise into ¼-inch thick slices. Set aside. *If cream cheese softens too quickly, pop it back in the freezer for a few minutes to firm.
  • Next, create two rows of cheese, alternating cheddar and cream cheese slices in a shallow dish. Pour marinade over cheese. Cover and marinate in refrigerator for at least 8 hours or overnight.
  • To serve, transfer rows of marinated cheese to a serving platter, reserving marinade. Spoon leftover marinade over cheese rows. Serve with assorted crackers, such as Triscuits or Wheat Thins.


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