Marinated Cheese with Crackers

We are a 'cheese' loving family - especially me and my girls. More than likely if the 17 year old is in need of a quick breakfast, lunch or dinner on the run she'll grab a handful of crackers and slice a bunch of cheese to take with her. When I go grocery shopping my dairy purchases are vast; everything from American cheese slices to feta cheese, blue cheese, smoked provolone and swiss... we always have a variety on hand!

A few months ago I was browsing a site called Bake Space when I saw a picture of cheese that caught my eye because it was coupled with what looked like the ingredients for homemade salsa on it. It was a marinated cheese recipe and my mouth watered. Yum! I had to add it to my collection! Now you can to. Great for a light summer appetizer or coupled with crusty bread or crackers and a bottle of wine? Perfect 'light' dinner on a warm summer day.

Marinated Cheese

1/2 cup olive oil
1/2 cup white wine vinegar
3 Tbsp. chopped fresh parsley
3 Tbsp. minced green onions
1 tsp. sugar
3/4 tsp. dried basil
1/2 tsp. salt
1/2 tsp. pepper
3 cloves garlic, minced
2-oz. jar diced pimiento, drained
8-oz. block sharp Cheddar cheese
8-oz. package cream cheese
Combine first 10 ingredients in a jar, cover tightly and shake vigorously to combine.
Set marinade aside.

Cut block of Cheddar cheesein half lengthwise.
Cut crosswise into 1/4-inch-thick slices; set aside.
Using a knife dipped in very hot water and wiped dry in between slices, cut the cream cheese into 1/4-inch-thick slices.

Arrange cheese slices alternately in a shallow baking dish, standing slices on edges.
Pour the marinade over the cheese slices.
Cover and refrigerate for at least 8 hours.

Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade.
Spoon marinade over cheese slices. Use cheese forks or toothpicks serve with assorted crackers.Print Friendly and PDF