Marinated Cheese Appetizer
This marinated cheese appetizer layers sharp cheddar and cream cheese in a herb-infused olive oil and vinegar marinade with sun-dried tomatoes, requiring no cooking and making it ideal for advance preparation.
This marinated cheese appetizer layers sharp cheddar and cream cheese in a herb-infused olive oil and vinegar marinade with sun-dried tomatoes, requiring no cooking and making it ideal for advance preparation.
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In a measuring cup or bowl, combine olive oil, white vinegar, chopped parsley, sliced green onions, minced garlic, sugar, salt, pepper, and red pepper flakes.
Add the chopped sun-dried tomatoes and whisk everything together to create the marinade.
Slice the block of cheddar cheese lengthwise, then into 1/4-inch thick slices.
Slice the block of cold cream cheese in the same manner, into 1/4-inch thick slices.
In a shallow dish, arrange the cheese by alternating slices of cheddar and cream cheese.
Pour the prepared marinade evenly over the arranged cheese slices.
Cover the dish with plastic wrap and refrigerate for at least 8 hours, or overnight.
Before serving, let the dish sit at room temperature for about 30 minutes. Serve with crackers.
Cover with plastic wrap and refrigerate for up to 3-4 days. The marinade keeps the cheese fresh and flavors intensify over time.
At least 8 hours or overnight in the refrigerator. Let it sit at room temperature for about 30 minutes before serving for best flavor.
Yes, this is a true make-ahead dish. Refrigerate covered with plastic wrap for up to 3-4 days; the flavors deepen over time.
Yes, use other firm cheeses like Gouda, Gruyère, or Monterey Jack in place of cheddar, or use block mozzarella instead of cream cheese.
The recipe itself is naturally gluten-free, but it is not dairy-free. Serve with gluten-free crackers if needed.
Substitute with diced fresh tomatoes, roasted red peppers, or capers; reduce quantity to 1/4 cup and adjust marinade liquid if using fresh tomatoes.
